Fill the air with aromatic spices when you tuck into this tasty vegetarian feast.
Credit by: KingOfChef
Soak the lentils and split peas in plenty of cold water for 30 minutes. Drain.
Add the lentils, split peas, turmeric and chillies to a large saucepan of boiling water and boil, uncovered, for 30 minutes or until the lentils and peas are tender. Drain and place in a bowl. Mash roughly with a fork and set aside. Wash and dry the saucepan.
Heat the oil in the saucepan over medium heat and cook the mustard seeds and cumin seeds for 30 seconds or until the mustard seeds begin to pop. Add the garam masala and coriander and cook, stirring constantly, for 30 seconds or until aromatic.
Stir in the lentils and peas, water, cream and tomato. Season well with salt and pepper. Bring to the boil, reduce heat to low and simmer, partially covered, stirring often, for 4 minutes. Season with salt and pepper if needed.
Stir in the coriander and serve immediately.
Prep: 10 mins (+ 30 mins soaking time) The dhal can be made up to 3 days ahead to the end of step 4. To reheat, place in a saucepan and simmer, covered, over low heat for 5 minutes, adding extra cream to reach the original soft consistency.