Vegetable Dahl

Vegetable Dahl

Try this warming and nourishing vegetable dahl recipe, to help build good immunity.


1 cup yellow split peas

4 cups water

1 tsp sea salt

1 Tbsp olive oil

1 medium onion, finely

2 cloves garlic, minced

1 tsp ground turmeric

1 tsp ground cumin

1 tsp ground coriander

1 tsp finely chopped ginger

1 tomato, cored, seeded and chopped

1 carrot, sliced

1 capsicum, chopped

1 zucchini, sliced

1/2 sweet potato, peeled and cubed

1 tsp lemon juice

2 Tbsp finely chopped coriander

1 level tsp chilli paste


    1. Rinse split peas in a sieve under cold running water. Pick out and discard any stones or foreign particles. Place split peas in a saucepan along with the water and salt. Bring to a boil, then reduce the heat to a simmer. Cook, stirring occasionally, for 45 minutes. Skim off and discard any foam that rises to the surface.

    2. Meanwhile heat the olive oil in a large frypan over medium-high heat. Add the onions, garlic, carrots and sweet potato and sauté for about 10 minutes. Stir often. Next add the zucchini and capsicum and sauté for a further 5 minutes before adding the spices and cooking for a further 2 minutes. Finally add the tomato and cook for 2 minutes. When cooked, turn off the frypan and leave until lentils are cooked.

    3. When the split peas are soft and almost a puree, stir vigorously to make them smoother. Carefully stir in the contents of the frypan along with the lemon juice. Cook, stirring frequently to prevent sticking, for a few more minutes or until the dahl is the consistency of a thick stew and the vegetables are tender. (if too thick, add a little water.) Stir in the coriander and serve alone or on rice.