Dhall curry

Dhall curry Food Recipe


  • 250 grams dhal (yellow split peas)
  • 1 tablespoon turmeric powder
  • 1 teaspoon crushed cumin seeds
  • 1 medium onion finely sliced
  • 2 tablespoons coarsely chopped coriander leaves
  • 4-5 curry leaves finger crushed
  • 1 tablespoon crushed garlic
  • 1 tablespoon crushed ginger
  • 1 teaspoon chopped thyme leaves
  • Water to boil yellow split peas
  • Salt to taste
  • Optional: bony piece of salt fish (poisson salé)



  1. Soak the dhal (yellow split peas) for 30 minutes in cold water. Drain and transfer the dhal into a deep saucepan.
  2. Add just enough cold water to cover the dhal. Add 1 teaspoon salt, 1 teaspoon crushed cumin seeds and 1 tablespoon turmeric powder to the water. Allow the dhal to cook for 20-25 minutes uncovered over medium-high heat or until the peas are tender. Reduce heat to low when it starts to boil. Be careful as the boiling dhal water may overflow when boiling. Remove from heat when dhal is cooked and tender. Set aside.
  3. In a deep saucepan, put in 3 tablespoons of vegetable oil over medium heat. add sliced onions, chopped thyme leaves, crushed garlic and crushed ginger. Stir fry until the onions become transparent. If you have a bony piece of salt fish (poisson salé), add it and stir fry until the oil absorbs its flavour.
  4. Add the finger crushed curry leaves and stir in. Add the cooked dhal (yellow split peas) including the cooking water, into the saucepan with the other ingredients. Add 1 tablespoon chopped coriander leaves. Mix well together and allow to simmer over medium-low heat uncovered for 15-20 minutes or until the dhal is cooked, creamy and tender, or to your preference. Stir at intervals.
  5. Taste sauce and season with salt to your preference. Remove the salt fish bone(s) if added. Transfer to a serving bowl and sprinkle with 1 tablespoon of coarsely chopped coriander leaves.
  6. Serve over rice with fried salt fish.



Madeleine's recipe : Dhall Curry

Discover more of Madeleine’s Mauritian cuisine in‘Best of Mauritian Cuisine’ by Madeleine and Clancy Philippe