serves
4
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
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episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 500 g dried yellow split peas, soaked overnight
- 1 tbsp ground turmeric
- 1 tbsp ground chilli
- 2 tsp ground coriander
- salt, to taste
- 200 ml vegetable oil
- 3 onions, thinly sliced
- 6 garlic cloves, crushed
- green chillies, coriander leaves and warm roti, to serve
This recipe needs to be started 1 day in advance.
Instructions
- Pour 700 ml water into a large wide-based saucepan and bring to the boil. Drain the soaked split peas, then add to the boiling water and bring back to the boil. Simmer for 5 minutes.
- Stir in the turmeric, chilli and coriander and simmer for 10 minutes or until tender. Season to taste with salt.
- Meanwhile, heat the oil in a large frying pan over medium heat. Add the sliced onion and garlic, cook, stirring occasionally until golden.
- Stir the browned onion and garlic into the dhal. Simmer over low heat, stirring regularly for 10 minutes or until the oil rises to the surface.
- Garnish with sliced green chillies and coriander leaves and serve with warm roti or rice.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Family Favourite
