Zesty Dhal

This amazing recipe came from a paperback vegan society cookbook called ‘The Caring Cook’ that I picked up at a green fair many years ago. At the time of publishing the Vegan Society headquarters were in St Leonards and although 30 years later, when I started the market stall at Bexhill I’d always secretly hoped that I’d bump in to the author Janet Hunt coincidentally. As far as I’m aware we didn’t, but if anybody knows of her please pass on my thanks as this has gone on to be our most popular ready meal. The original recipe is served with fried bananas and peppers which do make a lovely accompaniment if you can find the time.

Makes 3 -4 portions

Ingredients

  • 250g Yellow Split Peas (or Chana Dhal)
  • 600ml Water
  • 2 Tbsp Oil
  • 1 Clove of Garlic – minced
  • 1 Medium Onion – diced
  • 1/2 tsp Salt
  • 1 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • 1 tsp Turmeric
  • 1 tsp Paprika
  • 2 Tbsp Lemon Juice
  • Handful of Fresh Coriander – chopped

Method

Rinse the peas and place in a pan with the water. Bring to the boil, skim and simmer til soft (35 – 45 mins). When the peas are almost cooked heat the oil in a pan and fry the onions and garlic until they’re soft and translucent. Add the salt and spices and fry for a further minute. Add the lemon juice and fresh coriander, stir and add the onion mix to the cooked peas. Adjust the seasoning and serve with rice or chapatis or as a side dish.

Published by Rosemary Butterbean

Hello my name is Rosemary and I like butterbeans

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