I found this recipe in a magazine and loved it, although I did cut back on the amount of butter, that’s just personal choice.


Enough for 12-15 people, but so easy to cut back on the amounts.

  • 400g yellow split peas (I always soak split peas overnight, some do some don’t, I think they take a little less time to cook if soaked).
  • 2 tsp ground turmeric.
  • 8-10 small green chillies, split lengthways and chop.
  • 160 unsalted butter.
  • 2 tsp cumin seeds.
  • 2 tbsp grated fresh ginger, plus extra cut into matchsticks to garnish.
  • 4 tomatoes, deseeded and chopped.
  • 1 heaped tsp garam masala.
  • A handful of chopped coriander.


  1. Wash the split peas thoroughly under cold running water. Put into a large pan and cover with plenty of cold water, add the turmeric and chillies and bring to the boil.
  2. Skim off any foam that comes to the surface, then simmer until the peas are tender 35-40 minutes, you may have to add a little more water as they simmer (I had to simmer mine for around 50 mins).
  3. Drain in a sieve and set aside.
  4. Wash out the pan and return to the heat.
  5. Add the butter, cumin and ginger, and cook gently for a minute. Then add the tomatoes and garam masala, cook for another minute.
  6. Add the split peas and cook for around 3 minutes.
  7. Season and add a little more water if the dhal is too thick.
  8. Top with ginger matchsticks and coriander