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Creamy Yellow Split Pea and Ginger Dahl

  • 1 hour 30 minutes
  • Prep time15 minutes
  • Servings4 portions
recipe image Creamy Yellow Split Pea and Ginger Dahl


  • 3 tbsp vegetable oil
  • 1 large onion peeled and finely chopped
  • 2 tbsp yellow mustard seeds
  • 3 large garlic cloves finely chopped
  • 3 cm thumb sized piece ginger finely chopped
  • 2 tsp garam masala
  • 1 tsp ground turmeric
  • 300 g yellow split peas
  • 1 vegetable stock cube dissolved in 1L boiling water
  • 150 ml Elmlea double cream
  • 1 lemon juice
  • 1 tbsp nigella seeds
  • 6 curry leaves
  • handful coriander roughly chopped
  • 1 green chilli finely sliced
  • rice to serve
Energy (kcal)547 kcal
Energy (kJ)2287 kJ
Protein (g)22.2 g
Carbohydrate incl. fibre (g)55.2 g
Carbohydrate excl. fibre (g)34.0 g
Sugar (g)8.5 g
Fibre (g)21.2 g
Fat (g)28.2 g
Saturated fat (g)10.6 g
Unsaturated fat (g)15.0 g
Monounsaturated fat (g)7.7 g
Polyunsaturated fat (g)7.3 g
Trans fat (g)0.1 g
Cholesterol (mg)51 mg
Sodium (mg)285 mg
Salt (g)0.71 g
Vitamin A (IU)1057 IU
Vitamin C (mg)19.2 mg
Calcium (mg)97 mg
Iron (mg)5.00 mg
Potassium (mg)990 mg


  1. Heat 2tbsp oil in a large saucepan over a medium heat. Add the onion, 1tbsp mustard seeds, garlic, ginger and fry for 10mins until softened. Add 1tsp garam masala and the turmeric and cook for 30secs until aromatic. Add the lentils, stir to combine then add the stock. Bring to the boil, simmer for 1hr, stirring regularly, taking care it doesn’t catch on the bottom of the pan. Add more water if it starts to get too thick.
  2. Once you have a smooth dahl and the peas have broken down fully remove from the heat and stir through the Elmlea Double, lemon juice and the remaining 1tsp garam masala. Season to taste with sea salt and black pepper.
  3. Fry the nigella seeds, mustard seeds and curry leaves in the remaining 1tbsp oil until it starts to pop. Drizzle over the curry and sprinkle with coriander and chilli. Serve with rice.