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Cari Dholl (Yellow Split Pea Curry)

Cari Dholl (Yellow Split Pea Curry) is a traditional Mauritian recipe for a classic vegetarian curry of yellow split peas in an aromatic spice sauce flavoured with salt fish. The full recipe is presented here and I hope you enjoy this classic Mauritian version of: Yellow Split Pea Curry (Cari Dholl).

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Serves:

6–8

Rating: 4.5 star rating

Tags : CurrySpice RecipesHerb RecipesBean RecipesMauritius Recipes


Ingredients



250g dholl (yellow split peas)
1 tbsp ground turmeric
1 tsp cumin seeds, crushed
3 tbsp vegetable oil
1 medium onion, finely sliced
2 tbsp coriander leaves, coarsely chopped
4 curry leaves, crushed between your palms
1 tbsp garlic, crushed
1 tbsp ginger, grated
1 tsp thyme leaves, finely chopped
salt, to taste
1 piece of bony salt fish (for preparing your own, see the recipe on how to prepare saltfish/stockfish)

Method:

Wash the yellow split peas, place in a bowl then cover with plenty of water and set aside to soak for 30 minutes. Drain, then transfer the split peas to a deep saucepan. Add just enough water to cover then stir in 1 tsp salt, the crushed cumin seeds and ground turmeric. Bring to a boil, reduce to a simmer then cook, uncovered for 25 minutes. Take off the heat as soon as the yellow split peas are cooked and tender then set aside.

Add 3 tbsp vegetable oil to a deep saucepan over medium heat. Add the sliced onion, chopped thyme leaves, crushed garlic and grated ginger. Stir fry until the onions are translucent (about 5 minutes). If you have a bony piece of salt fish, add at this point and fry until the oil absorbs its flavour then remove and discard.

Stir in the curry leaves then add the cooked yellow split peas (along with all their cooking liquid) and half the coriander leaves. Mix thoroughly to combine, bring to a simmer over medium-low heat and cook, uncovered, stirring occasionally, for between 15 and 20 minutes, or until the split peas are cooked, creamy in texture and fully tender.

Adjust the seasonings to taste then transfer to a serving bowl, sprinkle the remaining coriander leaves over the top to garnish and serve. Typically this is served with boiled rice and accompanied by fried salt fish.