Fill the air this winter with the aromatic spices of India. This flavourful and warming dahl is made from creamy yellow split peas and simmered in the right blend of toasty spices. The addition of chickpeas lend texture and a deeper nutty flavour. Drizzled with coconut milk and sprinkled with fresh coriander or parsley served with naan bread it is a complete tasty meal with a high nutritional value.
4 tablespoons olive oil
1 medium onion ( 100g ) finely chopped
1 medium potato ( 140g ) finely chopped
1 medium carot ( apx 85g ) finely chopped
2 cups yellow split peas rinsed
3/4 cup tinned organic low salt chickpeas
85g cherry tomatoes
1 bunch English spinach
herbs ( 1/4 cup coriander, 1/4 cup parsley )
1/4 cup coconut milk
1 tspn ground coriander
1/4 tspn ground ginger
1/4 tspn ground tumeric
1 tspn ground cumin
1/2 tspn curry powder
1/2 tspn chilli flakes
3 cups water + extra
This dish can be gently simmered for approximately 45 minutes in a saucepan or will take all of five minutes in the pressure cooker for a super fast tasty meal.
Place olive oil is a deep saucepan. Add ground spices and toast in the oil. This step is crucial as it activates the release of the flavours.
Place chopped onions, carrots, potatoes and cherry tomatoes in the toasted spice mix. Stir through and allow the spices to mix well. This will form your flavour base. Add the rinsed and strained split peas and chickpeas.
Pour in the three cups of hot water and stir. Allow to boil. Stir again, and reduce heat to a gentle simmer.
If cooking on the stove top, gently simmer and frequently stir. I usually have the lid on allowing some of the steam to escape so that it doesn’t boil over. You may need to add water 1/2 cup at a time if your peas are absorbing all the liquid. During the last ten minutes or so, reduce heat even further to a very low simmer. As it thickens, it has a tendency to stick. So frequent stirring is important, and adding some liquid 1/4 cup at a time if necessary.
If cooking in pressure cooker add 3 1/2 cups hot water, seal cook on medium for 5 minutes. Turn off pressure cooker and check. Its best not to cook it for too long as it can be overcooked easily in the pressure cooker.
Stir through half quantity of herbs and all your English spinach. Allow to wilt.
Serve, sprinkle with remainder of herbs and drizzle lightly with coconut milk.