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Spicy dhal

Serving size: Serves 10 or more
Cuisine type: Indian
Cooking time: Less than 60 minutes
Special options: Vegetarian
Course: Main
Favourite flavours: Spicy

Spicy dhal
INGREDIENTS

1½ tablespoons vegetable oil or ghee
1 large (200g) brown onion, chopped finely
4 cloves garlic, crushed
1½ teaspoons ground cumin
1½ teaspoons garam masala
½ teaspoon turmeric
pinch chilli powder, optional
1½ cups (300g) yellow split peas, rinsed
1.125 litres (4½ cups) water
2 large (400g) brown onions, extra,
sliced thinly
¼ cup coarsely chopped fresh coriander
METHOD

Heat half the oil in a medium saucepan; cook the onion and garlic, stirring, until
onion softens. Add the spices, cook, stirring, until fragrant.

Add split peas and the water; bring to the boil. Reduce heat and simmer, uncovered, for about 40 minutes or until split peas are tender. Season with salt.

Heat remaining oil in a medium heavy-based pan; cook extra onions over medium heat, stirring occasionally, for about 15 minutes or until browned.

Serve Spicy Dahl topped with the onion mixture and coriander.

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