• 300g yellow split peas, rinsed a 2-3 times
  • 1 tsp turmeric
  • 2 cinnamon sticks
  • 4 cardamom pods
  • 1 tsp cumin seeds
  • 2 cloves of garlic, finely sliced
  • 1 tsp mustard seeds
  • 2 chillies, de-seeded and sliced
  • 2-3 curry leaves (optional)
  • 25g Kerrygold Salted Butter
  • Fresh coriander, to garnish
  • For the parathas:
  • 500g strong white bread flour, plus extra for rolling
  • 50ml milk
  • 1 tbsp sugar
  • Pinch of salt
  • 2 tbsp vegetable oil
  • 30g Kerrygold Salted Butter, melted



1. Start by making the the dough for the parathas. In a mixing bowl, combine the flour, salt and sugar then add the milk along with 200 ml of tepid water.

2. Knead together with your hands until well incorporated and the dough has become elastic. Transfer to a lightly oiled bowl and rest.

3. In a large pan, add the lentils and cover with a litre of water and bring to a boil. Season with salt and add the turmeric. Simmer for 40 minutes until thickened, stirring regularly to prevent the bottom catching and skim any foam that appears.

4. Whilst the lentils simmer, divide the dough into 8 equal balls. Roll out each ball into a rough rectangle and thinly brush with oil and a light dusting of flour.

5. Concertina the dough along the longest edge roughly 1cm until a long strip of many layers is achieved. Roll the strip in to a disc leave to rest and repeat with the others.

6. Heat a non-stick skillet over a high heat, roll out the dough to until around half cm thick, flipping
after 30-40 seconds when air bubbles start to show. Cook the other side for a similar time. Brush both sides with melted butter and transfer to somewhere warm. Repeat with the remaining parathas.

7. Once the lentils are tender the tadka can be made. Melt the butter in the microwave and leave to stand to allow the milk solids to sit at the bottom leaving the clarified oil on top.

8. Slowly pour the oil into a frying pan leaving the milk solids behind and heat over a medium high heat. When warm add the garlic, cardamom pods, cumin seeds and mustard seeds to the pan let sizzle for a few minutes before adding the cinnamon sticks broken in half, chillis and curry leaves. As soon as the garlic starts to become golden turn off the heat.

9. Decant the lentils into a serving dish and spoon over the hot tempered spices and oil. Serve with the warm parathas.

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