Welcome to our new series of tried and tested recipes, using ingredients from our refillery. every couple of weeks we will bring you simple recipes that will help inspire some new ideas for your weekly menus and encourage you to add your own twists to the recipe.
The first recipe is for yellow split pea dhal. When we think of dhal we usually think of lentils, using the yellow split peas gives the dhal extra bite. This recipe is great for preparing in advance to heat up later and for batch cooking and freezing. In fact, I would argue it is better the second day as all the flavours have had a chance to develop. It is also a great store cupboard recipe.
At our refillery the main ingredient, yellow split peas, is only 14p per 100g. I used a large mug so my split peas weighted 418g which came to 59p in total. Keep in mind that the size of mug will vary the strength of the spices in the final dish. Once you have tried the recipe you can vary the spices to your families taste.
Yellow Split Pea Dhal with Indian-spiced Roast Vegetables
1 cup yellow split peas (uncooked and unsoaked)
2 cups of water or vegetable stock
1 teaspoon turmeric
¼ teaspoon cayenne pepper or chilli powder
½ teaspoon salt
1 tablespoon of butter or oil for a vegan dish
1 medium onion, diced
1½ teaspoons of cumin seeds (ground would do if you don't have the seeds)
2 whole cloves
salt and pepper to taste
Rinse the split peas and place in a pan with the stock. Bring to a simmer.
Add the turmeric, chilli powder and salt and cover. Simmer for a minimum of 20 mins, longer if you would like it creamier. I simmered for 30 mins.
Melt the butter (or heat the oil) in a frying pan and add the onion, cumin and cloves. Cook until the onion is soft - about 5 mins.
When your split peas are ready, add the onion mixture and simmer for another 5 minutes.
Finally taste and add salt and pepper if desired.
Serve as a side dish or a main with rice, nan bread or chapati.
Adding your own twist
Above is the basic recipe but if you would like to add your own twist then go for it. Here are some ideas:-
Once your onions are ready add some tomato puree and a tin of tomatoes and cooked through for 5-8 mins.
If you have some left over spinach you could consider adding that at the end when you add the onion mixture to the split peas.
Indian-spiced Roast Vegetables
Use the vegetables you have - I used carrots, parsnips and sweet potato but you could also use onion, cauliflower, squash and pumpkin.
Prep the veg (wash, peel if necessary, chop into chunks). Toss in oil and a seasoning made of 2 teaspoon of cumin seeds, 1 teaspoon turmeric, 1 teaspoon ground coriander, ¼ teaspoon of chilli, salt and pepper. Roast in a 200 deg C until ready (about 35 mins depending on veg used and size of chunks).
Makes a tasty accompaniment with the dhal but would also add a spice twist to a roast dinner.
Many thanks for reading this blog. If you went on to try this recipe there are a few things that it would be great to know.
How did the recipe work for you? Pictures would be super.
Did you add your own twist? If so, what?
What did you serve your dhal with?