Yummilicious Yellow Split Pea Curry

This is my adaptation of Jamie Oliver’s tarka daal.  I’ve added spinach, garam masala and mango chutney or sweetener which are optional but I like that slightly sweet note.  Healthy and light.  Low Syn for Slimmingworld or can be free with a few adjustments.

Serves 4

1 Slimmingworld Syn per portion


200 g yellow split peas

1 teaspoon of rapeseed or vegetable oil (2 Syns)

1 large onion

2.5 cm piece of ginger minced

3 cloves of garlic, minced

2 fresh green chillies, finely chopped (seeds removed if required)

2 ripe tomatoes , on the vine

½ teaspoon turmeric

½ teaspoon chilli powder

1 teaspoon of garam masala

½ a lemon

1 fresh red chilli , (optional)

mustard seeds , (optional)

A bunch of Spinach

1 tablespoon of mango chutney (2 Syns) or sweetener (optional)


Cook the split peas according to the packet instructions, then drain.

Peel the onion and chop roughly or blitz in a food processor

Dice the tomatoes.


Heat the oil over a medium heat in large saucepan.

Add onion blend to the pan and fry for a few minutes to lightly caramelise

Add the tomatoes to the pan, along with the turmeric and chilli powder, garam masala and mix thoroughly before adding the cooked split peas with 100ml of water and simmer over a low heat for 5 to 10 minutes, or until thickened.

Season to taste with salt, black pepper and lemon juice.

Add the mango chutney or sweetener if using

Add the spinach and allow to wilt for a few minutes.

For garnish if using, deseed and finely chop the red chilli.

Toast the mustard seeds in a dry frying pan for a few minutes until

they start to pop. Scatter the chilli and mustard seeds over the split pea mixture

just before serving.


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