3 tbsp Vegetable Oil
1 Onion - chopped
2cm cube Ginger Root - chopped
4 cloves Garlic - chopped
2 Red Chillies - chopped
1 tsp Garam Masala
1 tsp Curry Powder
1 tsp Turmeric
1 tsp Ground Cumin
1 tsp Ground Coriander
400g Chopped Tomatoes
200g Yellow Split Peas - soaked overnight
1 Cauliflower - broken into florets
1 Aubergine - cut into small pieces and sprinkled with salt and pepper


  1. Drain the soaked peas and boil in fresh water for 20 minutes, or until the peas are soft. Drain, leaving a bit of water in the pan with the peas.
  2. Heat 2 tablespoons oil in a frying pan and fry the chopped aubergine until soft.
  3. Steam the cauliflower for 10 minutes.
  4. Heat 1 tablespoon oil in a deep frying pan and fry the onion, ginger, garlic and chilli until tender, then add the spices and stir for a few minutes.
  5. Stir in the tin of tomatoes. Half fill the empty tin with water and add that to the pan as well, swishing out the last of the tomatoes. Bring to the boil.
  6. Add the split peas into the pan and bring back to the boil. Mix well then turn off the heat.
  7. Put the cooked aubergine in the bottom of a casserole dish, followed by the cauliflower. Pour the dahl sauce over the vegetables.
  8. Bake for 45 minutes to 1 hour in a preheated oven at 180°C or 160°C fan.
  9. Serve with rice or naan bread.