Ingredients
- 100ml yellow split peas
- 2½ tbsp sunflower oil
- 1 small onion, finely chopped
- 2 garlic cloves, crushed
- 1 tsp cayenne pepper
- 1 tsp turmeric
- 50g raisins
- 100g cooked chickpeas
- 2 tbsp mango chutney
- 2 tbsp chopped fresh coriander
- 4 large beef tomatoes
Method
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Put the split peas in a pan with 600ml/1pt cold water. Bring to the boil and skim the surface to remove any scum. Reduce the heat and simmer for 20 mins. Heat oven to 190C/fan 170C/gas 5.
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Meanwhile, heat 2 tbsp of the oil in a pan and cook the onion and garlic for 4 mins until softened.
Stir in the spices, then cook for a further minute. Stir this mixture and the raisins into the split peas, then cook for a further 10 mins until soft and creamy. Stir in the chickpeas, chutney and coriander and heat through. Season to taste.
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Slice the tops off the beef tomatoes and reserve. Scrape out the insides and discard. Spoon the dhal mixture into the tomatoes and replace the tops. Place on a baking sheet and brush with the remaining oil. Cook for 20 mins until the tomatoes have softened.
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