Dahl with Spinach

  • 75min prep
  • 1hr 40min cook
  • 4 Servings


  • 2 tablespoons sunflower oil

  • 2 onions, chopped

  • 2 garlic cloves, chopped

  • 2 teaspoons grated ginger

  • 1 long green chilli, finely chopped

  • 1 tablespoon panch phora or mustard seeds

  • 1 teaspoon ground cumin

  • 1 tablespoon ground coriander

  • 2 teaspoons ground turmeric

  • 1 teaspoon garam masala

  • 400g yellow split peas, rinsed, soaked in water for 1 hour, drained

  • 800g can chopped tomatoes

  • 3 cups (750ml) chicken stock

  • 1 teaspoon caster sugar

  • 100g baby spinach leaves


  • Rinse and soak split peas in water for an hour, then drain.

  • Rice, mango chutney and naan, to serve Heat oil in a pan over medium heat. Add onion and cook for 2-3 minutes, stirring, until softened. Add garlic and ginger, and cook for a further minute. Stir in spices, then cook for 30 seconds until fragrant.

  • Add peas, stock, tomatoes, sugar and 1 ½ cups (375ml) water. Bring to a simmer, then reduce heat to low and cook for 1-1 ½ hours, stirring occasionally, until peas are tender and dahl is thick and rich.

  • Stir through baby spinach, then serve with rice and accompaniments.