What’s for Dinner: Rick’s Dahl

February 20, 2013

This recipe is just amazing!  I make a massive batch and freeze it – so that on those nights you don’t feel like cooking you simply defrost, head and serve with some rice.

Rick's Dahl
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • YELLOW SPLIT PEAS, 1 x 500g pack
  • OLIVE OIL, 1 tablespoon
  • BUTTER, 1 tablespoon
  • ONION, 1 chopped
  • GARLIC, 3 teaspoons minced/ finely chopped (4 cloves)
  • GINGER, 3 teaspoons minced/ finely chopped
  • WATER (6 cups/ 1 ½ Litres)
  • TUMERIC 1 teaspoon ground
  • SALT 2 teaspoons
  • CORIANDER and RICE for serving
  • For extra ZING: add finely chopped coriander stalks and a diced fresh red chilli to the pan when cooking the garlic and ginger.
  1. Rinse YELLOW SPLIT PEAS in water and drain.
  2. Brown ONION in OIL and BUTTER (2-3 minutes).
  3. Add GARLIC and GINGER.
  4. Add SPLIT PEAS and WATER.
  5. Add TUMERIC and SALT.
  6. Bring to the boil, then reduce heat to low, cover and simmer for 45min - 1 hour minutes until soft and looks like Dahl. If the dahl is too thick and not cooked yet, add 1 cup water
  7. While cooking, prep the RICE.
  8. Serve with Rice and sprinkle with coriander.


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