Name: Lightly-spiced one-pan coconut dhal
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 4 sticks cinnamon; 6 cloves; Seeds of 12 cardamon pods; 2 onions, very finely sliced; 2 Tbsp coconut oil; 1 Tbsp sesame oil; 6 cloves garlic, minced; 10cm piece ginger, cut into very fine batons; 12 curry leaves; 1½ cups yellow split peas; 1L vegetable stock; 400ml coconut cream; ¼ cup lime juice; 2 Tbsp yellow curry powder; 1 Tbsp coconut sugar; 200g paneer cheese, diced; Grilled roti, mint leaves, coriander leaves and plain yoghurt, to serve

Lightly-spiced one-pan coconut dhal

Light yet rich, one-pan dhal is the ideal way to feed your family.

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Serves 4

Prep

10M

Cook

40M

Total

50M

Skip to Recipe

This aromatic recipe uses yellow split peas and is so filling you don’t need any extra protein.

After more vegetarian dinner ideas?

Ingredients

4 sticks cinnamon

6 cloves

Seeds of 12 cardamon pods

2 onions, very finely sliced

2 Tbsp coconut oil

1 Tbsp sesame oil

6 cloves garlic, minced

10cm piece ginger, cut into very fine batons

12 curry leaves

1½ cups yellow split peas

1L vegetable stock

400ml coconut cream

¼ cup lime juice

2 Tbsp yellow curry powder

1 Tbsp coconut sugar

200g paneer cheese, diced

Grilled roti, mint leaves, coriander leaves and plain yoghurt, to serve

Method

In a saucepan over medium heat, dry-toast spices for 2 minutes, until aromatic. Add onion and oils and cook for 5 minutes, until softened. Add garlic, ginger and curry leaves and cook for 5 minutes.

Meanwhile, wash split peas thoroughly, rinsing well, until water runs clear. Add to pan with stock, coconut cream, lime juice, curry powder and sugar. Cook for 25 minutes, until split peas are almost tender.

Mix in paneer and cook for 3 minutes. Serve with grilled roti, herbs and yoghurt.

Fast Ed Chef

'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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Ingredients

Method

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