Ingredients 

• 150g dried Yellow split Peas
• 115g lentils
• 80g oat meal
• 750g chop lamb
• 2 tablespoons Maiezana
• 4 teaspoons Jeera
• 1 big onion
• 4 teaspoons Massala
• 3 teaspoons Ajinomoto
• Shallot
• Lemon
• Salt and Pepper according to taste
• Green Coriander

• Bring to boil the split peas, lentils and salt during 30 minutes. Soak the lamb cut into cubes with salt, pepper, maiezena and ajinomoto. 
• Fry the onion in a chinese wok and add the lamb. 
• Cook the meat for a few minutes until all its water is evaporated, then add the massala and jeera. 
• When the dhall is ready, add the lamb and 2 litres of water and cook for 30 minutes in a pressure cooker. 
• Then, add the oats diluted in a glass of water. 
• Bring to the boil until it thickens to a nice soup.