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Beef dhal

  • 0:10 Prep
  • 0:40 Cook
  • 4 Servings


  • 1/4 cup yellow split peas
  • 1/4 cup red lentils
  • 2 teaspoons rice bran oil
  • 1 small brown onion, finely chopped
  • 1 small red capsicum, finely chopped
  • 2 tablespoons balti curry paste
  • 4 cups Bolognese sauce (see related recipe)
  • 1 tablespoon lemon juice
  • 1/2 cup chopped fresh coriander leaves
  • Toasted Turkish bread, to serve
  • Greek-style yoghurt, to serve
  • Fresh coriander leaves, to serve


  • 1
    Cook split peas in a medium saucepan of boiling water for 10 minutes. Add lentils. Boil for a further 15 minutes or until tender. Drain.
  • 2
    Heat oil in a large saucepan over medium heat. Add onion and capsicum. Cook, stirring, for 3 minutes or until onion has softened. Add curry paste. Cook, stirring, for 1 minute or until fragrant.
  • 3
    Add bolognese, lemon juice and drained peas and lentils. Cook, stirring occasionally, for 8 to 10 minutes or until heated through. Stir in coriander. Serve beef dhal with toasted Turkish bread, yoghurt and coriander.

Source: taste.com.au


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