This simple Durban dhal recipe is a comforting dish made with yellow split peas, turmeric, and a fragrant tempering of spices. Affordable, easy, and perfect for everyday meals.
Equipment
- 1 Pressure cooker
- 1 Medium size high pot (20cm)
- Knife
- Chopping board
- Wooden spoon or spatula
- Ladle for serving
Ingredients
- 1/4 cup vegetable oil
- 1 tsp mustard seeds
- 1/2 tsp jeera seeds
- 1 onion
- 1 sprig curry leaves
- 3 dried red chillies
- 1 tbsp vadouvan (optional)
- 5 cloves garlic
- 1/2 tsp ground ginger and garlic
- 1 tsp turmeric
- 1 jam tomato (similar to Roma-style tomatoes)
- 250g pea dhal (boiled)
- 4 cups water (+/- 1 litre)
- Rough salt, to taste
- Coriander, to garnish
Instructions
- Rinse the yellow split peas and cook them in water until completely soft and broken down. In a pressure cooker, this takes about 35 minutes. The dhal should be creamy and easy to mash. For convenience, you can cook a large batch, portion it, and freeze it for future meals.
- Heat the vegetable oil in a medium size high pot over medium heat. Add mustard seeds and cumin seeds. Let them sizzle and pop.
- Add the onions, dried red chillies, curry leaves, garlic cloves, and vadouvan. Cook until the onions soften and turn lightly golden.
- Stir in the tomatoes, ground ginger and garlic, and turmeric. Cook until the tomatoes soften and the spices release their aroma.
- Add the cooked dhal, water, and salt. Allow the dhal to simmer gently until it reaches your preferred consistency.
- Garnish with fresh coriander and serve hot with rice, roti, or as a side dish.
Notes
Adjust the spice level: Increase or reduce the amount of dried red chillies to suit your heat preference.
Meal prep friendly: You can boil 1 kg of yellow split peas in a pressure cooker, divide them into four portions, and freeze them for quick and easy cooking later.
Consistency tips: If the dhal becomes too thick, add a small splash of water. If it is too thin, allow it to simmer for a few extra minutes.
Equipment tip: A medium, tall pot works well for simmering with the spices and aromatics, while a pressure cooker helps soften the split peas more quickly.