Ingredients

250g split peas (Green or Yellow)

2 large onions, peeled and finely diced

2 x 400g tins chopped tomatoes

6 cloves of garlic

1 liter of vegetable stock, with two veg. stock cubes

1 green chili, finely chopped.

½ tsp chilli powder

1 tsp garam masala or curry powder

1 tsp turmeric

½ tsp sea salt

Pinch of Black pepper

2 tbsp vegetable oil

1 small packet fresh coriander, roughly chopped

Flatbread

250g self-raising flour

250g natural yoghurt

½ tsp baking powder

½ tsp salt

2 tbsp vegetable oil

Method

1. Prepare all the Dhal ingredients as above. Take a medium sized saucepan and heat the vegetable oil, add the onions and garlic and cook until golden brown. Add the garam masala, chilli powder and turmeric, cooking for a further minute. Add the chilli and gently cook for another 30 seconds. Add the chopped tomatoes, vegetable stock and split peas. Bring up to the boil, turn down to a simmer and cook until the split peas are tender (usually around 30 minutes). You should have a thick consistency.
2. Whilst the Dhal is cooking, make the flatbread. In a bowl add the self-raising flour, salt and baking powder. Drizzle over 1 tbsp of the oil and add the yoghurt. Stir all the ingredients together until you have a dough that cleanly leaves the sides of the bowl. Cover and refrigerate, for 10 mins.
3. Once the Dhal is ready stir in the chopped fresh coriander. Remove the dough from the fridge and divide it into 4 pieces, making each section into a ball. Dust the table with flour and roll out each ball into a 3mm thick disk. Heat a large frying pan over a medium heat, brush both sides of the disc with some oil, add to the pan and cook gently until a golden brown on both sides.
4. Serve the Dhal in a warmed bowl with the flatbread alongside.