Cumin & aubergine dhal

  • Total time: 45 minutes

Serves: 2


1 tbsp oil
1 onion, chopped
1 tbsp ground cumin
1 tsp turmeric
175g Love Life Yellow Split Peas
400ml can reduced fat coconut milk
227g can chopped tomatoes
1 aubergine, cut into 1cm round slices
Coriander leaves, to serve


1. Heat the oil in a large saucepan and fry the onion for 3-4 minutes, add the spices and cook for 1 minute. Add the split peas, coconut milk, tomatoes and 200ml water. Bring to the boil, cover and simmer gently for 35-40 minutes, stirring occasionally until the split peas are tender. Season to taste.

2. Meanwhile, brush the aubergine slices with a little oil and grill or griddle for 1-2 minutes on each side until softened. Slice and serve on top of the dhal with some coriander scattered over.