Rogan josh dhal with throw-it-on raita

Rogan josh dhal (pictured without optional lamb).
Rogan josh dhal (pictured without optional lamb). Photo: Katrina Meynink

I know I shouldn't. I can feel the rage of traditional cooks as they shake their heads. BUT this is so, so good. I used all the rogan josh flavours and used the same spice base to slow-cook some lamb shoulder to have on top – feel free to add as an optional extra. Rogan josh on rogan josh is a good thing. Especially with an icy cold beer and a plate of pappadums. Rather than make a raita I throw everything on top and keep the cucumber a bit chunkier – it adds a great texture.



1 tbsp ghee

2 red onions, peeled, sliced

4 cloves garlic, chopped

10cm piece ginger, finely chopped

1 cinnamon quill

½ tbsp turmeric

1 ½ tsp Kashmiri chilli powder

1 tsp ground coriander

5 cardamom pods, bruised

2 bay leaves

1 ½ cup yellow split peas

1 litre chicken or vegetable stock

1 x 400g can crushed tomatoes

Throw-it-on raita

1 cup natural yoghurt

1 lebanese cucumber, julienned

1 tsp panch phoran spice mix (or a mix of nigella seeds and cumin seeds)

4 to 5 fresh curry leaves


1. Add the ghee, onion, garlic and ginger to a medium saucepan over medium heat and cook until the onion is soft and the mixture is fragrant. Add the remaining ingredients and reduce the heat to medium-low.

2. Cover and simmer for 40 to 50 minutes, checking regularly. (If too much liquid has reduced, add a splash of chicken stock and continue cooking.)

3. Season generously, place in a serving bowl and top with the yoghurt, cucumber, curry leaves and spices. Serve hot with pappadums.

More dhal recipes

Find more of Katrina Meynink's recipes in the Good Food Favourite Recipes cookbook.

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