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    Cumin & aubergine dhal

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    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. 

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