Bulgur Wheat & Split Pea Dhal

4 tbsp vegetable oil
3 onions, sliced
3 garlic cloves, sliced
large thumb-sized piece of fresh ginger,
peeled and finely chopped
1 tsp ground turmeric
1 tsp ground cumin
200g yellow split peas, rinsed
2 large carrots, chopped
75g bulgur wheat, rinsed
840ml vegetable stock
2 tbsp curry leaves
½ tsp dried chilli flakes
3 tbsp pumpkin seeds
3 tbsp roughly chopped fresh coriander

Bulgur Wheat & Split Pea Dhal Photo Gallery



Heat 3 tbsp of the oil in a large frying pan and sauté the onions for 12 to 15 minutes, stirring frequently, until soft and golden. Lift out half the onions to a plate. add the garlic, ginger, turmeric and cumin to the pan and sauté, stirring, for 1 minute. add the split peas, carrots, bulgur and stock to the pan and bring to a simmer. Cover and cook on the lowest heat for 50 minutes until the bulgur and split peas are very tender and the mixture is thick and pulpy. Season to taste. Heat the remaining oil in a small frying pan or saucepan and sprinkle in the curry leaves, chilli flakes and pumpkin seeds. Sauté for 30 seconds or until the curry leaves start to crisp. add the reserved cooked onion to the pan and then stir for a minute until heated through. Transfer the dhal to a serving dish. Stir the coriander into the onion mixture and spoon on top of the dhal to serve.

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