RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
WHAT'S IN IT?
1½ cups (280g) yellow split peas
1/3 cup (80ml) ghee
4 whole dried red chillies
1 cinnamon quill
12 curry leaves, plus 3 sprigs, to serve
3 tsp mustard seeds
3 tsp fennel seeds
3 tsp cumin seeds
1 onion, thinly sliced
3 garlic cloves, crushed
1 tsp ground turmeric
1 cauliflower, trimmed, cut into small florets
3 ripe tomatoes (300g), chopped
2 cups (500ml) vegetable stock (or water)
1/3 cup (80ml) tamarind paste
1 cup coriander leaves, coarsely chopped, plus extra leaves to serve
Juice of 1 lime
Yoghurt plus warmed roti, to serve
PUTTING IT ALL TOGETHER:
In a saucepan, cover split peas with water, bring to the boil, then reduce to a simmer and cook, skimming foam from surface, for 15 minutes. Drain, reserving 1 cup (250ml) of cooking liquid.
Heat half the ghee in a wide heavy based saucepan over medium heat, add chillies, cinnamon, curry leaves and half the mixed seeds and cook for a minute until fragrant and seeds start to pop. Add onion, garlic, turmeric and 1 tsp salt flakes. Cook, stirring regularly, for a further 7 minutes or until softened, then add split peas and their cooking liquid, cauliflower, tomato, stock and tamarind paste, stirring to combine. Bring to the boil, then reduce to a simmer. Cook covered for 5 minutes, then remove lid and cook, stirring often, for a further 10 minutes or until split peas and cauliflower are tender. Remove from the heat and stir in coriander and half the lime juice.
Meanwhile, for the temper, heat the remaining ghee in a small frying pan over medium heat. Add remaining spices and curry sprigs, cook for 1 minute or until fragrant and seeds start to pop, then add remaining lime juice and remove from heat.
Divide dhal among serving bowls, spoon temper on top and scatter with extra coriander. Serve with yoghurt and roti.