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Ingredients

1/4 cup yellow split peas
1/4 cup red lentils
2 teaspoons rice bran oil
1 small brown onion, finely chopped
1 small red capsicum, finely chopped
2 tablespoons balti curry paste
4 cups Bolognese sauce (see related recipe)
1 tablespoon lemon juice
1/2 cup chopped fresh coriander leaves
Toasted Turkish bread, to serve
Greek-style yoghurt, to serve
Fresh coriander leaves, to serve

Method

Step 1 Cook split peas in a medium saucepan of boiling water for 10 minutes. Add lentils. Boil for a further 15 minutes or until tender. Drain.
Step 2 Heat oil in a large saucepan over medium heat. Add onion and capsicum. Cook, stirring, for 3 minutes or until onion has softened. Add curry paste. Cook, stirring, for 1 minute or until fragrant.
Step 3 Add bolognese, lemon juice and drained peas and lentils. Cook, stirring occasionally, for 8 to 10 minutes or until heated through. Stir in coriander. Serve beef dhal with toasted Turkish bread, yoghurt and coriander.

Beef dhal

How to make Beef dhal

Ingredients

Method