Yellow Split Pea Dhal
Gently spiced, comforting pulses, simple and delicious. Make this Yellow Split Pea Dhal today.
This Dahl makes frequent appearances in our menu. It is a very family friendly dish and can be eaten with various accompaniments – rice, chapattis, flat breads, and I particularly like it with steamed or roasted cauliflower.
Dhal (sometimes spelled Dahl or Dal), is a curried soup/stew made from split pulses – peas, beans or lentils.
The pulses used in this dahl are yellow split peas. These provide slow burning energy whilst stabilising blood sugars, as they are full of fibre. They are also a wonderful form of protein, as well as being a source of manganese, copper, protein, folate, vitamin B1, phosphorus, vitamin B5 and potassium.
Split peas can take a while to cook, especially if they are fairly old. I try to soak mine overnight if possible, this can really help to cut the cook time down.
Yellow Split Pea Dhal is simple to make and doesn’t require any complicated ingredients – although the spices list may seem long, they are easy to find and you may have most in your store cupboard anyway.
We start with a base of chopped onions, sautéing them until soft.
The whole spices are toasted in a dry pan and then ground to a fragrant powder. These are added to the onions along with garlic, ginger and chilli.
Next the pre-cooked split peas are stirred in along with some vegetable stock and the mixture is simmered until soft and delicious.
Anti-inflammatory Kale adds extra plant power at the end of cooking, providing a boost of vitamins C and K and Iron.
Serve the Dahl with whichever accompaniment you prefer. This week we served it with steamed cauliflower and Indian style flat-breads. I also like to add extra chilli and some chopped coriander to my bowl.