Abigail Donnelly, Author at Woolworths TASTE

Breakfast recipes

Rotolo with burnt sage and lemon

30 minutes

Bacon recipes

Tagliatelle with mint pea purée, toasted hazelnuts, bacon and cured egg yolk

15 minutes

Bacon recipes

Potato farl with crispy bacon and maple syrup

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Battered and

Cuttlefish-ink spaghetti with green olive sourdough sauce and Brussels sprouts

15 minutes

Curry recipes

Split pea dhal

45 minutes

Split pea dhal

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 45 minutes

Ingredients

200 g yellow dhal (split peas)
1 t turmeric
2 medium onions, chopped
3 whole green chillies
5 garlic cloves, chopped
1 small tomato, chopped
3 cups water
4 T oil
1⁄2 t mustard seeds
1⁄2 t cumin seeds
1 t ginger-and-garlic paste
1 sprig thyme
1 sprig curry leaves

Method

Place the dhal, turmeric, 1 onion, green chillies, garlic, tomato and water into a pressure cooker and cook for 15 minutes on high pressure. If you do not have a pressure cooker, boil until the dhal is creamy.

Heat the oil in a pan and add the mustard and cumin seeds. When you hear them pop, add the remaining ingredients. Fry until the onions are golden.

Add this mixture to the boiled dhal (not the other way around); it will sizzle and spit so be careful. Stir the dhal and boil for 15 minutes. Add a cup of water to adjust the consistency if necessary.

Discover more curry recipes here.

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Recipes & Articles by Abigail Donnelly

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Rotolo with burnt sage and lemon

Tagliatelle with mint pea purée, toasted hazelnuts, bacon and cured egg yolk

Potato farl with crispy bacon and maple syrup

Deep-fried lasagne

Spicy potato-and-pea parathas

Mushroom ketchup

Cuttlefish-ink spaghetti with green olive sourdough sauce and Brussels sprouts

Split pea dhal

Split pea dhal

Ingredients

Method