It’s tricky to make a dal look great in a photo. I promise that this tastes better than it looks. I used this recipe from BBC Good Food. 

The yellow split peas took double the amount of time to cook, so it’s lucky I started early. It was worth it though. I also found setting all the ingredients out at the start helped get through the recipe without forgetting anything.

[10 min prep / 70 mins cooking time / serves 4] 

1) rinse 250g yellow split peas and place in a pan with 900ml water. Boil, remove scum with a spoon and then simmer. It took 70 mins for me. I’ve read that the peas soaking overnight reduces the cooking time by 30 mins so I’ll try that next time.

2) chop/ set aside in separate bowls: 1 onion, 3 green chillies, 2 tsp minced ginger, 100ml water.

3) set aside in a ramekin: 3/4 tsp turmeric, 3/4 tsp garam masala, 1 1/2 tsp ground coriander.

4) in a blender whizz 3 cloves of garlic and 3 salad tomatoes.

5) put 3 tbsp veg oil in a large pan and fry 1 tbsp cumin seeds. Once becoming fragrant, add the onion, chilli and ginger. After 5 mins add the tomato and garlic purée, 100ml of water and the ramekin of spices. Simmer for 20 mins.

6) whisk the yellow split peas to loosen them, then add to the onion/tomato mix/spice mix and bring to the boil. Season to taste.

Serve with rice and lashings of mango chutney.

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