About the Recipe
This flavourful and warming Afghan-inspired Split Pea Dhal is made with creamy yellow split peas simmered with ginger and spices. A comforting vegan meal that's easy enough for a lunch or weeknight meal
Ingredients
For the Dhal
2 Tbsp Coconut Oil
½ Fennel bulb, finely sliced
1 large Shallot, finely sliced
5g Ginger, grated
1 Bay Leaf
2 Garlic cloves, crushed
1 Red Chilli, finely sliced
2 Tsp Cumin Seeds
200 g Split Yellow Peas, soaked
400 ml Chicken Stock
2 Tbsp Maple Syrup
1 Tsp Turmeric
1 Cinnamon Stick
Juice of 1 Lime
100g Cavolo Nero, sliced
For the Tarka
4 Tbsp Coconut Oil
3g Curry Leaves
1 Red Chilli, chopped
3 Garlic cloves, finely sliced
2 Tbsp Nigella Seeds
To Serve
125g Coconut Yoghurt
Coriander
Lime Wedgesl
Preparation
Slice the Shallot, Fennel, and Red Chilli, then cook gently in the Coconut Oil until softened
Add the Ginger, Garlic, Cumin Seeds, Bay Leaf, and Cinnamon Stick.
Season to taste
Stir in the Turmeric, soaked Yellow Peas, Maple Syrup, and Chicken Stock
Bring to a gentle simmer, cover, and cook for about 1 hour, until the peas are tender and creamy
Stir through the Cavolo Nero and Lime Juice just before serving, adjusting seasoning to taste
For the Tarka
Heat the Coconut Oil in a small pan
Then add the Garlic, Red Chilli, Curry Leaves, and, after a minute or two, the Nigella Seeds
Cook until aromatic and lightly crisp
To Serve
Spoon the Dhal into 2 bowls, drizzle with the hot Tarka, and top with Coconut Yoghurt, Coriander and Lime wedges.