Dhal is an essential during a family get together and is eaten with rice or roti, a true comfort dish that's also vegan-friendly.
- 500 g dried yellow split peas, soaked overnight
- 1 tbsp ground turmeric
- 1 tbsp ground chilli
- 2 tsp ground coriander
- salt, to taste
- 200 ml vegetable oil
- 3 onions, thinly sliced
- 6 garlic cloves, crushed
- green chillies, coriander leaves and warm roti, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
This recipe needs to be started 1 day in advance.
- Pour 700 ml water into a large wide-based saucepan and bring to the boil. Drain the soaked split peas, then add to the boiling water and bring back to the boil. Simmer for 5 minutes.
- Stir in the turmeric, chilli and coriander and simmer for 10 minutes or until tender. Season to taste with salt.
- Meanwhile, heat the oil in a large frying pan over medium heat. Add the sliced onion and garlic, cook, stirring occasionally until golden.
- Stir the browned onion and garlic into the dhal. Simmer over low heat, stirring regularly for 10 minutes or until the oil rises to the surface.
- Garnish with sliced green chillies and coriander leaves and serve with warm roti or rice.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.