This is a really tasty, really healthy, down the line dahl.
A Valli Little recipe, it has a nice hint of spice and is packing flavour. Perfect for a quick Saturday lunch or lunch at work.
As with any lentil number, you know it will be good.
So just do it.
2 tbsp sunflower oil
2 onions, chopped
2 garlic cloves, chopped
2 tsp grated ginger
1 long green chilli, finely chopped
1 tbsp mustard seeds
1 tsp ground cumin
1 tbsp ground coriander
2 tsp ground turmeric
1 tsp garam masala
400g yellow split peas, rinsed, soaked in water for 1 hour, drained
800g can chopped tomatoes
3 cups (750ml) chicken stock
1 tsp caster sugar
100g baby spinach leaves
- Heat oil in the pan over a medium heat. Add onion and cook for 2 – 3 minutes, stirring, until softened. Add ginger, chilli and garlic and cook for a further minute. Stir in the spices and cook for 30 seconds until fragrant.
- Add peas, stock, tomatoes, sugar and 1 ½ (375ml) water. Bring to a simmer then reduce heat to low and cook for 1 ½ hours, stirring occasionally until peas are tender and dahl is thick and rich.
- Stir through the spinach and serve.