Kashmiri dahl

by Leah Halmagyi


  • 1 stalk lemongrass, finely sliced
  • 4 cloves garlic, minced
  • 6cm piece ginger, cut into fine batons
  • 4 Kaffir lime leaves, finely sliced
  • seeds of 6 cardamom pods
  • ½ brown onion, finely diced
  • 2 tsp vegetable oil
  • 500g yellow split peas
  • 1 chicken stock cube
  • 1 cup coconut milk
  • 3 tsp curry powder
  • 12 fresh curry leaves
  • sea salt flakes and freshly-milled black pepper


1 Combine the lemongrass, garlic, ginger, lime leaves and cardamom pods in a mortar and pound until smooth. Sauté with the onion and vegetable oil in a saucepan over a moderate heat for 5 minutes, until very aromatic.
2 Meanwhile, wash the split peas thoroughly, then add to the saucepan with the chicken stock cube, coconut milk, curry powder, curry leaves and 1L water. Set over a moderate heat and cook gently for 30 minutes, until the lentils are just tender. Season with salt and pepper.

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