Photo of Split pea dhal by WW

Split pea dhal

Points® value
Total Time
6 hr 20 min
20 min
6 hr
Split peas are a great alternative to lentils when you have a bit longer to cook your meal, these yellow ones have a lovely mild flavour


Calorie controlled cooking spray

4 spray(s)

Yellow Split Peas, dry

260 g, rinsed


1 medium, coarsely chopped


2 teaspoon(s)

Ground Cumin

2 teaspoon(s), level


3 clove(s), 2 crushed and 1 sliced

Root Ginger

2 teaspoon(s), finely grated

Vegetable stock cube

1 cube(s), made with 750 ml water

Cauliflower, Raw

400 g, leaves discarded, cut into florets

Olive Oil

1 tablespoon(s)

Chilli, green or red

½ individual, deseeded and finely sliced

Cumin seeds

1 teaspoon(s), level

Brussels sprouts, raw

350 g, trimmed and shredded


1½ tablespoon(s), toasted, flaked


  1. Lightly mist the bowl of a 4.5-litre slow cooker with cooking spray. Put the split peas, onion, turmeric, ground cumin, crushed garlic, ginger and stock in the slow cooker and stir to combine. Add the cauliflower, submerging in the liquid. Cover and cook on a low setting for 6 hours.
  2. Just before the end of the cooking time, heat the oil in a large nonstick frying pan over a medium-high heat. Cook the sliced garlic, chilli and cumin seeds, stirring, for 1 minute or until fragrant. Add the sprouts and stir-fry for 2 minutes or until bright green.
  3. Season the dhal to taste and serve topped with the sprouts and almonds.


Stove top method: Cook the dhal, partially covered, in a pan over a medium heat for 40 minutes, stirring often, or until the split peas are very tender. Add more water if it looks dry. Add the cauliflower for the last 15 minutes of cooking, then continue from step 2.