Sunshine in a bowl right? So easy to make, and comforting to eat - this incredible recipe is from our friends over at The Cook And Him.
200g Hodmedod’s Yellow Split Peas
1 clove garlic – peeled and crushed
1 teaspoon fresh ginger – peeled and grated
500mililitres vegetable stock
200g cauliflower (fresh or frozen) – broken into small florets
1 red onion – peeled and finely sliced
Handful cherry tomatoes – halved
125mililitres unsweetened almond milk
1-2 teaspoon turmeric powder
Salt and pepper
Drizzle of olive oil
Give the split peas a rinse under cold water, drain and put into a medium non-stick saucepan along with the crushed garlic, grated fresh ginger and the vegetable stock
Gently bubble over a medium heat for around 45 minutes till the peas are quite soft but still with a little bit of bite to them. Stir the pot frequently and top up with a bit of extra water if it starts to bubble dry. You don't want to end up with a stodgy lump but you don't want it too liquid either so just add a little bit of extra water as necessary!
Add the cauliflower florets and almond milk and cook for a further 15 minutes, again stirring frequently
While that's finishing off saute the peeled and sliced onion in a small pan until very soft and starting to caramelise, add the halved cherry tomatoes and cook for a couple of minutes till warmed through
Check the seasoning of the split peas and add salt and pepper to taste
To serve put the dhal in a bowl and top with the onions and tomato. Enjoy!
I use a non-stick saucepan when cooking anything like split peas or fava beans or the pan needs LOTS of soaking before washing up!
Recipe and photography from our friends over at stunning vegan and vegetarian food blog The Cook & Him using produce from one of our faves Hodemedods who specialise in British grown grains and pulses.
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