Mince Dahl – Fountain Sauces Skip to content

Mince Dahl


Preparation time
5 minutes
Cooking time
55 minutes

Print recipe


  • 2 cups (400g) yellow split peas
  • 2 tsp turmeric
  • 2 tbsp coconut oil
  • 2 tsp mustard seeds
  • 2 tsp cumin seeds
  • 1 tsp dried chili flakes
  • 2 sprigs curry leaves, leaves removed
  • 1x 400g can coconut milk
  • 500g beef mince
  • 3 tsp mild curry powder
  • 1 tsp salt
  • 1-2 tsp Fountain Hot Chilli Sauce
  • ½ cup coconut cream to serve (optional)
  • ¼ cup coriander leaves, to serve
  • ¼ cup mint leaves, to serve
  • Naan or roti bread to serve (optional)


  1. Rinse split peas thoroughly, and then put in a large saucepan with turmeric and 1.5 liters of water. Bring to the boil, reduce heat to low- medium and skim surface. Simmer, uncovered for 30-35 minutes or until peas are tender and water has almost all evaporated.
  2. Place frying pan over low heat, add 1 tbsp coconut oil, mustard seeds, cumin seeds, dried chili and curry leaves. Slowly cook once mustard seeds start to pop and the mixture smells aromatic. Remove from heat, set aside.
  3. Place remaining coconut oil in the same frying pan, place over high heat, add mince, curry powder, salt and Fountain Hot Chilli Sauce, and stir well. Cook for 5 minutes or until mince is cooked through and set aside.
  4. Once the dahl is of a thick consistency, add coconut milk, spice mixture, and stir well. Re-heat mince if necessary.
  5. Ladle dahl into serving bowls, top with mince mixture and serve with coconut cream, coriander, mint and naan or roti bread.