Silverbeet dahl

Name: Silverbeet dahl
Prep time: 15 min
Cook time: 8 h 40 min
Total time: 8 h 40 min
Yield: 4 portions
Ingredients: 300 g dried yellow split peas; boiling water; 3 garlic cloves; 2 cm piece fresh ginger; 1 fresh long green chilli; 45 g ghee; 200 g brown onion; 10 fresh curry leaves; 2 cardamom pods; 110 g tandoori paste; ½ tbsp garam masala; ½ tsp ground turmeric; 2 tsp curry powder; 2 pinches ground black pepper; 1 tsp Vegetable stock paste; 400 g water; 400 g canned chopped tomatoes; 1 bunch fresh silverbeet; salt; fresh coriander; cooked rice

4.4 50 ratings

Prep. 15 min

Total 8 h 40 min

4 portions

Ingredients

dried yellow split peas
300 g
boiling water for soaking
garlic cloves
3
piece fresh ginger peeled
2 cm
fresh long green chilli deseeded if preferred and cut into halves
1
ghee
45 g
brown onion cut into wedges (approx. 4 cm)
200 g
fresh curry leaves
10
cardamom pods crushed
2
tandoori paste (see Tips)
110 g
garam masala (see Tips)
½ tbsp
ground turmeric
½ tsp
curry powder
2 tsp
ground black pepper
2 pinches
Vegetable stock paste (see Tips)
1 tsp
water
400 g
canned chopped tomatoes
400 g
fresh silverbeet (approx. 320 g), stems removed and leaves finely shredded
1 bunch
salt to taste
fresh coriander leaves only, for garnishing
cooked rice (see Tips)