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Split peas with cherry tomatoes and fresh curry leaves

Caroline Velik

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Split peas with cherry tomatoes and fresh curry leaves.
Split peas with cherry tomatoes and fresh curry leaves.Marina Oliphant

This is a simple dhal, or thick stew. The fresh curry leaves add a distinctive flavour and aroma. Look out for fresh leaves at Asian market stalls.

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Ingredients

  • 1½ cups yellow split peas

  • 1 tsp salt

  • 1 tsp turmeric

  • 1 tbsp vegetable oil or ghee (vegetable oil for vegetarians)

  • 1 tsp minced garlic

  • 1 tsp red chilli powder

  • 4-5 fresh curry leaves, plus extra for garnish

  • 250g cherry tomatoes, halved

Method

  1. Place split peas in a saucepan with salt, turmeric and one litre of water. Bring to the boil, reduce heat and cook for 15-20 minutes until peas are soft.

    In a frypan, heat ghee then add garlic, chilli and curry leaves. Fry for a few minutes, then add tomatoes and cook for three to four minutes.

    Add cooked peas and simmer for 10 minutes. Serve hot with fried curry leaves to garnish.

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