When it comes to pulses, lentils have always enjoyed star status—but not anymore. Yellow split peas are breaking their pea and ham soup typecast and are primed to steal the show. Perfect for plant-based menus, they’re rich in protein and fibre, inexpensive, hearty, nourishing and delicious. Easily substituted into most lentil-based dishes, this dahl recipe is prepared with yellow split peas and makes a perfect addition to your breakfast, lunch or dinner menu.
Ingredients
- 4 cups of yellow split peas
- 3L water
2 cinnamon sticks
3-4 whole cloves - 15 cloves garlic
Masala
- 3 teaspoons cumin seeds
- 100g ghee
- 20 cloves garlic, finely chopped
- 1 chunk ginger, about 5cm, grated
- 3 red onions, finely chopped
- 2 green chillies, finely chopped
- 2 bay leaves
- 25 fresh curry leaves
- 1 ½ teaspoons ground turmeric
- 1 ½ teaspoons garam masala
- 2 teaspoons Kashmir chilli powder
- 4 vine ripe tomatoes, deseeded and chopped
- 1 ½ teaspoons salt
- 2 tablespoons dried kasuri methi leaves, crushed
- 1 lemon, juiced
- 250ml olive oil
Tadka
- 3 teaspoons cumin seeds
- 100g ghee
- 20 cloves garlic, finely chopped
- 1 chunk ginger, about 5cm, grated
- 3 red onions, finely chopped
- 2 green chillies, finely chopped
- 2 bay leaves
- 25 fresh curry leaves
- 1 ½ teaspoons ground turmeric
- 1 ½ teaspoons garam masala
- 2 teaspoons Kashmir chilli powder
Method
Prepare the split peas by soaking them in plenty of water for at least 1 hour. Strain and cook in 3L of fresh water with the cinnamon and cloves—simmering gently until soft but retaining some integrity and texture, they will be cooked further in the masala. Discard the cinnamon and cloves.
To prepare the masala, toast the cumin seeds until they start to pop. Add the ghee, garlic and ginger, sauté for a minute (do not brown), then add the onions, green chillies, bay leaves and curry leaves, cooking gently until the onions are soft and fragrant. Stir through the turmeric, garam masala and chilli powder before adding the tomatoes and salt, cooking until the tomatoes are soft and collapsed. Add the cooked split peas and let simmer for another 5–10 minutes, adding extra liquid to achieve your desired consistency. Stir through the kasuri methi and lemon juice. Season to taste.
Tadka (or tarka) is a spice infusion, briefly tempered in hot oil or ghee, then poured over dishes for extra flavour. Start by heating the ghee on low and then sautéing the cumin and mustard seeds until aromatic and starting to pop. Add the chillies and garlic and cook until soft but not browned. Remove from heat and stir in the salt, curry leaves and chilli powder. Refrigerate until required.
To serve, garnish with tadka and fresh coriander.
Serving suggestions
Dahl is a versatile vegetarian dish that pairs well with steamed rice, roti, chapati or naan. And, of course, yoghurt. It can also be used as a base for an Indian-inspired shakshuka, with eggs cooked directly in the dahl and served with pickled cauliflower and red onions. For a simpler option, top with a fried egg and serve with flatbread. A 200–250g portion makes for a generous main, though it’s a perfect dish for sharing.
Kitchen notes
Soaking the split peas isn’t essential but speeds up cooking; unsoaked lentils will need more liquid and take longer to cook. Dahl can be made by adding cooked pulses to the masala or cooking raw pulses in it. Cooking them first is generally preferred as the spices and salt can inhibit them cooking through. The spice levels, including ginger and garlic, are adaptable—but freshly roasted and ground spices offer the best flavour. Kasuri methi (dried fenugreek leaves) is a fragrant, slightly bitter herb that adds depth. Crush and stir in near the end of cooking.
As seen in autumn 2025
