Split Yellow Pea Dhal with Tarka & Coconut Yoghurt

A warming, thrifty dhal built on creamy yellow split peas, gently spiced and finished with a tarka — hot oil crackling with garlic, chilli, curry leaves and nigella seeds, poured over at the last moment. A spoon of coconut yoghurt cools it, and the whole thing is comfortably vegan. This is store-cupboard cooking at its most rewarding.

Why this works

• Soaking the split peas first shortens the cook and helps them break down to that signature creamy texture.
• Building aromatics — shallot, fennel, ginger, garlic and whole spices — before the peas go in gives the dhal depth beyond the pulses themselves.
• The tarka poured over at the end is the flavour headline: blooming spices in hot oil releases aromas that simmering alone cannot reach.
• A squeeze of lime and cool coconut yoghurt balance the earthy peas with acidity and richness.

Ingredient notes and swaps

• Yellow split peas are cheap and filling; red lentils cook faster if you are short of time, though the texture is looser.
• Swap the chicken stock for vegetable stock to keep it fully vegan.
• Coconut oil carries the tarka beautifully; ghee is the traditional choice if you are not keeping it vegan.
• Cavolo nero adds body and greens; spinach or kale work too.

Split Yellow Pea Dhal with Tarka & Coconut Yoghurt

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This comforting Afghan-inspired Split Pea Dhal is a truly warming and flavourful vegan meal, perfect for a cosy lunch or a fuss-free weeknight dinner. Creamy yellow split peas, simmered with aromatic ginger and a blend of spices, offer a rich, hearty base. The vibrant tarka, infused with Nigella seeds and chilli, adds a beautiful contrasting texture and a pop of zesty flavour, making every spoonful a delightful experience.

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Prep Time 29 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 4 minutes mins

Servings: 2 people

Course: Main Course

Cuisine: Indian

Calories: 550

Ingredients Method Nutrition Notes

Ingredients

  

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For the Dhal

• 2 Tbsp Coconut Oil
• ½ Fennel bulb, finely sliced
• 1 large Shallot, finely sliced
• 5g Ginger, grated
• 1 Bay Leaf
• 2 Garlic cloves, crushed
• 1 Red Chilli, finely sliced
• 2 Tsp Cumin Seeds
• 200 g Split Yellow Peas, soaked
• 400 ml Vegetable Stock
• 2 Tbsp Maple Syrup
• 1 Tsp Turmeric
• 1 Cinnamon Stick
• Juice of 1 Lime
• 100g Cavolo Nero, sliced

For the Tarka

• 4 Tbsp Coconut Oil
• 3g Curry Leaves
• 1 red chilli, chopped
• 2 garlic cloves, thinly sliced
• 2 tbsp nigella seeds

To Serve

• 60g coconut yoghurt
• lime wedges
• 10g coriander, chopped

Method

 

1. Slice the Shallot, Fennel, and Red Chilli, then cook gently in the Coconut Oil until softened
2. Add the Ginger, Garlic, Cumin Seeds, Bay Leaf, and Cinnamon Stick.
3. Season to taste
4. Stir in the Turmeric, soaked Yellow Peas, Maple Syrup, and Vegetable Stock
5. Bring to a gentle simmer, cover, and cook for about 1 hour, until the peas are tender and creamy
6. Stir through the Cavolo Nero and Lime Juice just before serving, adjusting seasoning to taste

For the Tarka

1. Heat the Coconut Oil in a small pan
2. Then add the Garlic, Red Chilli, Curry Leaves, and, after a minute or two, the Nigella Seeds
3. Cook until aromatic and lightly crisp

To Serve

1. Spoon the Dhal into 2 bowls, drizzle with the hot Tarka, and top with Coconut Yoghurt, Coriander and Lime wedges.

Nutrition

Calories: 550kcalCarbohydrates: 32gProtein: 8gFat: 44gSaturated Fat: 6gSodium: 630mgFiber: 6gSugar: 18g

Notes

Yellow split peas cook down really well; for a smoother, creamier dhal, continue cooking beyond 1 hour, adding more liquid as needed.
Top the finished dhal with your favourite fresh herbs like mint or parsley for an extra layer of flavour.
This dhal tastes even better the next day, making it perfect for meal prepping. Store in an airtight container in the fridge for up to 3 days.

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Tips for success

• For a smoother, creamier dhal, cook it beyond the hour, adding liquid as needed.
• Do not skip the tarka — pour it over at the very end so the spices stay fragrant and crisp.
• It tastes even better the next day, so it is perfect for making ahead.

Make ahead, storage and reheating

• Dhal is a natural make-ahead dish; store in an airtight container in the fridge for up to 3 days and reheat with a splash of water, as it thickens as it sits. Make the tarka fresh each time, as it takes moments. It freezes well for up to 3 months; add the tarka after reheating.

What to serve it with

• Warm naan or rice, extra lime wedges, and a scatter of coriander. It also makes a generous side alongside a dry-spiced meat or vegetable dish.

FAQ

What is a tarka? A finishing technique where whole spices and aromatics are fried in hot oil or ghee, then poured over the dish to release their fragrance.

Can I make it fully vegan? Yes — use vegetable stock in place of the chicken stock; everything else is already plant-based.

My dhal is too thick — is that normal? Yes, it thickens as it stands; simply loosen with water or stock when reheating.

Can I use red lentils instead? Yes, though they cook faster and give a looser texture.

Try these next

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