Ingredients
250g dried yellow split peas, rinsed
3 1/2 cups water or vegetable stock
1 tsp ground turmeric
5cm piece ginger, thinly sliced
2 carrots, peeled, cut into chunks
1/4 cup coconut cream (optional
Sea-salt flakes, to season
100g baby spinach leaves
Steamed basmati rice, coriander leaves and pappadums, to serve
TADKA
3 Tbsp ghee
1 tsp cumin seeds
1 1/2 Tbsp black mustard seeds
3 dried chillies (optional)
10 curry leaves
1 large brown onion, thinly sliced
2 cloves garlic, sliced
Method
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In a large pot, combine split peas, water or stock, turmeric, ginger and carrot. Bring to boil. Reduce heat to low, cover and simmer gently for about 30 minutes or until soft and creamy. Stir in coconut cream (if using) and simmer for a further 5 minutes. Season with salt.
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To make Tadka, in frying pan on medium heat, heat ghee until hot. Add cumin, mustard seeds and chilli (if using). Cook for 20 seconds until fragrant.
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Add curry leaves, taking care as they will splutter. Add onion and garlic. Cook, stirring for about 3-5 minutes, or until caramelised. Remove from heat. Stir into dahl with spinach.
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Serve with rice, coriander and pappadums.