Source: Taste.com.au

Ingredients

• 2 cups yellow split peas, washed
• 8 cups water
• 1 tablespoon vegetable oil
• 2 teaspoons turmeric
• 2 teaspoons mustard seeds (or mustard powder, Dijon mustard etc)
• 2 teaspoons cumin seeds
• 1 teaspoon dried chilli flakes
• 1/4 cup curry leaves, fresh or dried (or curry powder equivalent)
• 1 1/2 cups coconut milk
• 500g beef mince
• 3 teaspoons mild curry powder
• 2 teaspoons salt
• 1 cup natural yoghurt, to serve (optional)
• 1/2 cup coriander leaves, to serve
• Extra chilli flakes, to serve (optional)
• Naan or roti bread, to serve (optional)

Method

• Step 1
  Place large stockpot or saucepan over high heat, add yellow split peas, water and turmeric and bring to the boil. Allow to cook for 45 minutes, or until liquid has almost evaporated, peas are cooked and the consistency is similar to a thick soup.
• Step 2
  Place small frying pan over low heat, add vegetable oil, mustard seeds, cumin seeds, dried chilli and curry leaves. Slowly cook. Once mustard seeds start to pop and the mixture smells aromatic turn off heat, remove mixture from pan and set aside.
• Step 3
  Place a little more vegetable oil in the same frying pan, place over high heat, add beef mince, curry powder and half the amount of salt and cook for 5 minute or until mince is cooked through. Set aside.
• Step 4
  Once the dahl is of a thick consistency, add coconut milk, spice mixture, salt and stir well. Reheat mince if necessary.
• Step 5
  Ladle dahl into serving bowls, top with mince mixture and serve with coriander and optional, yoghurt, chilli flakes and bread if desired