Spicy dahl recipe

This vegetarian Indian dish is made with lentils and is a traditional Indian recipe

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  • Serves 4

  • Prep time 20 mins

    2 hrs marinating
  • Cooking time 1 hr 30 mins

  • Total time 1 hr 50 mins

    2 hrs marinating
  • Skill level Easy

  • Calories 219 per serving

  • Freeze yes
  • Prepare ahead yes


  • 250g (9oz) yellow split peas
  • 3 large tomatoes, roughly chopped
  • 2 fat green chillies, deseeded and chopped
  • 2.5cm (1in) piece fresh root ginger, peeled and chopped
  • 2 garlic cloves, peeled and chopped
  • 2 cloves
  • 2tbsp chopped fresh coriander
  • 5 to 8 curry leaves


  1. Wash the split peas, then soak in cold water for 2 hours or overnight. Rinse again.

  2. Put the tomatoes, chillies, ginger, garlic and cloves into a large saucepan. Add the drained split peas, stir and add 1.5 litres (23/4pt) water. Bring to the boil, add a pinch of salt and simmer uncovered for 60 to 90 minutes.

  3. Remove from the heat and take out any excess liquid, but reserve it. Blend the split peas together with a hand blender. If too thick, add some of the liquid.

  4. Stir in the coriander and the curry leaves, return to the heat for a few minutes and serve. It’s delicious garnished with fried onions and chopped green chillies.