Vegan; Nepalese Dhal

Vegan; Nepalese Dhal
After 3 weeks in Nepal, I fell in love with Dahl as I ate it nearly every day, so I just had to recreate it once back in England!
Icon_cookingtime_grey Created with Sketch. 5 mins
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 3
Vegan; Nepalese Dhal


  • 1 Cup Yellow Split Peas
  • 2 Cups Water
  • 1 Tsp Turmeric
  • 1/4 Tsp Cayenne
  • 1/2 Tsp Salt
  • 1 Tsp Mustard Seeds
  • 1/2 Ground Coriander
  • 1 Tbsp Soy Margarine
  • 1 Onion (diced)
  • 2 Tsp Cumin (whole seeds).
  • 2 Whole Cloves.
  • Salt and Pepper to taste.

How to make

  1. Boil the split peas and water in a saucepan, with a pinch of salt and pepper, and bring to a slow simmer; add the turmeric, cayenne, 1 tsp cumin, mustard seeds, and the ground coriander, and cover with a saucepan lid.

  2. Cook for 20 minutes on a low heat, (cook dhal for another 10-15 minutes, for a smoother texture).

  3. In a separate frying pan, heat the onion, remaining cumin, and clove in the margarine. Cook for 6 minutes, until the onion is soft and brown.

  4. Add the onion, spices and 1 cup of water to the split peas and stir; allow to simmer for 10 minutes with the lid on and season further with salt and pepper to taste.

  5. Using a masher, gently mash the split peas to break them up and create a smoother more soup like texture (you don’t have to be thorough with this).

  6. Serve with rice, and optional roti and potatoes.

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