- 1 Tsp Ginger
- 2 Tbsp Cumin Seeds
- 2 Tbsp Turmeric
- 1 Tbsp Garlic
- 1 Tbsp Curry Powder
- 1 Tbsp Ground Chilli
- 300g Yellow Split Peas
- 1 Onion
- 200g Chopped Tomatoes
- 2 Tbsp Vegetable or Sunflower Oil
- 700ml Hot Vegetable Stock
- Lemon Wedges to Serve
Add the split peas, tomatoes, onion, turmeric, cumin, ginger, garlic and curry into a slow cooker or large pan with a lid. Stir in around half of the ground chilli.
Now sit back and cook on a medium heat for around 4 hours or until the split peas are tender.
Add salt and freshly ground black pepper to season the dahl.
Just before serving, heat the oil in a pan. Add the cumin seeds and fry until toasty, it will have an almost smokey aroma!
Spoon the hot spiced oil over the Dahl, scatter with the remaining ground chilli and serve with a lemon wedge for squeezing!