Yellow Dahl

A fragrant and tasty dahl made from yellow split peas, coconut cream, crushed tomatoes, ginger, garlic, garam masala, turmeric and honey. A filling vegetarian meal.

The call is often made for more vegetarian recipes on the website. I get it. There are so many great reasons to reduce your meat intake and while I'm not a vegetarian myself, I try to eat vegetarian meals every week. This Yellow Dahl ticks all the boxes. It it tasty, healthy, affordable and super easy to make!

On my website I also have a recipe for Multi Cooker Red Lentil Dahl. This includes instruction for a slow cooker as well as for the stovetop.

Jump to:

• Ingredient notes:
• Step by step instructions:
• Recipe FAQs:
• Storage:
• Top tips:
• Related Recipes:
• Yellow Dahl

Ingredient notes:

• Yellow Split Peas: These are available from most major supermarkets and whole food shops. You could use green split peas or dried lentils as a substitute, just note lentils will take a little longer to cook.
• Spices: The spices in this recipe are the base of many curries on my website. They're worth investing in if you like making your own curries!
• Tomatoes: My preference for this dish is crushed and sieved tomatoes. Chopped or whole tomatoes can also be used - just break them up in the pan.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Place a large frying pan or casserole dish over a gentle heat. Add the olive oil and onion and gently sauté for 5 minutes until soft. Add the ginger and chilli, then stir everything together.

Add all of the spices and seasonings. Allow them to cook for 1 minute, stirring constantly.
Next add the honey, tomatoes, coconut cream and water and give it a good stir. Pour in the yellow split peas and stir again.

Cover, then simmer for 80 minutes, stirring occasionally so it doesn't stick to the bottom of the pan. Serve with steamed rice, roti, mango chutney, yoghurt and coriander.

Slow Cooker Instructions:

1. Prep on the stovetop:
   For the best flavour, follow the original instructions up to the point where you've sautéed the onion, ginger, chilli, and spices, and added the wet ingredients (tomatoes, coconut cream, water, and honey). You can also stir in the split peas at this point.
2. Transfer to slow cooker:
   Pour everything into your slow cooker and stir to combine.
3. Cooking Times:
   • Low setting: Cook for 6-7 hours
   • High setting: Cook for 3-4 hours
   Stir once or twice during cooking if possible (especially on high), though it’s usually fine to leave it unattended.
4. Final texture check:
   The split peas should be soft and just starting to break down. If it's too thick at the end, you can stir in a little hot water. If it's too thin, remove the lid and cook on high for 30 minutes to reduce.

Recipe FAQs:

Storage:

Store any leftover yellow dahl in an airtight container in the fridge for up to six days. Reheat on the stovetop or in the microwave until piping hot.

Dahl can also be frozen. As soon as the curry has cooled to room temperature, store in an airtight container or freezer bag in the freezer for up three months. Defrost completely before reheating.

Top tips:

Did you know that rice can also be frozen? Simply allow the rice to cool to room temperature, then portion into snap lock bags. Squeeze as much air out of the bag as possible then seal and lay flat in the freezer for up to three months. It's important to get the rice in the freezer as soon as it has cooled - ideally within an hour of it being cooked.

Related Recipes:

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Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya