Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 onion (diced)
  • 3 cm ginger (grated or finely chopped)
  • 3 cloves garlic (crushed or grated)
  • ½ teaspoon chilli flakes ((or to taste, or use fresh chilli if you prefer!))
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 3 cloves (left whole)
  • 1 cinnamon stick (broken in half)
  • 250 g yellow split peas ((see note 1))
  • 750 ml vegetable stock (from a cube is fine – I use 1 Kallo Organic stock cube, which is vegan and gluten free (see note 2))
  • 2 tablespoons tomato puree
  • 125 g spinach ((optional))
  • Brown rice (or white rice / naans / chapatis)
  • 1 portion Cumin Roasted Cauliflower and Butternut Squash

Instruction

  • Place the olive oil and diced onions in a large lidded sauce pan and cook gently, with the lid on for 3-4 minutes, until softened but not browned.
  • Add the ginger and garlic and cook for 1 more minute over a low heat, with the lid off.
  • Add the chilli flakes, cumin, turmeric, cloves and cinnamon and cook for 2 more minutes – add a splash or two of water if the pan gets dry.
  • Add the yellow split peas, vegetable stock and tomato puree, give everything a good stir and then bring to the boil.
  • Turn the heat down low and cover with a lid. Simmer for 40-45 minutes until most of the liquid is absorbed and the split peas are done to your liking (see note 1).
  • If all the water gets absorbed before the split peas are done to your liking, add a little more water and continue cooking until they are done.
  • When the dhal is just cooked, add the spinach on top and stir until all the spinach leaves have just wilted, but still retain some texture. (It will look like way too much spinach to start with, but keep stirring and have faith!)
  • Serve with brown or white rice and Cumin Roasted Cauliflower and Butternut Squash. (Or serve whatever you like best with a curry!)