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Split Yellow Pea Dhal with Tarka & Coconut Yoghurt

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
Cook Time 35 minutes
Total Time 1 hour 4 minutes
Servings: 2 people
Course: Main Course
Cuisine: Indian
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

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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