Dhal is an standard Indian dish across the globe. Although there are slight variations in the way it is made, it is essentially a split pea soup, rather than a curry. The flavours and consistency may be altered accordingly. Dhal makes for a tasty side dish with breyani or even a meal on its own with rice.


  • 250g  split peas
  • Salt to taste
  • ¼ onion, finely sliced
  • ¼ tomato, grated
  • 1 sprig thyme
  • 1 sprig spring onion, sliced
  • 3 leaves mint
  • 3 sprig curry leaves
  • 1 green chilli, slit [cut lengthwise] 
  • Fresh coriander, finely chopped for garnishing
  • 1 tablespoon butter/margarine
  • 1 teaspoon turmeric
  • 1 teaspoon chilli powder
  • ½ teaspoon mixed coriander and cumin powder
  • 2 clove garlic, chopped
  • 2 tablespoons oil
  • ¼ teaspoon mustard seed
  • ¼ piece dried chilli
  • Water as required


  1. Combine water and split peas in a pot.
  2. Bring to a boil. Once a boiling point is reached, rinse and replace the water. Return to the stove top.
  3. Stir in salt,onion,tomato,tumeric powder, chilli powder,1 clove of garlic, cumin and coriander powder, mint,curry leaves, spring onion, chilli and thyme.
  4.  Boil until the split pea is soft and has formed a soup-like consistency.
  5. Add in the butter and stir well.
  6. In a separate pan add oil, mustard seed, and garlic. Fry for a minute and add to the dhal. This is a simple braise and not a tarka (tadka) which is added to the the dhal to make tarka dhal, another popular type of hearty dhal.
  7. Remove from the heat and garnish with coriander. Serve hot.