I had some mushrooms, kale and half a can of chopped tomatoes in the fridge, so I made this warming, satisfying dhal. The recipe is based on one from My Goodness by Liz Nolan. Serves 2:
- 175g yellow split peas
- 475ml water
- 3 tbsp oil
- 70g mushrooms, thinly sliced
- 1 small onion (finely chopped)
- 2cm cube of fresh ginger (grated)
- 2 cloves garlic, crushed
- 1 tsp cumin seeds
- A large pinch of chilli flakes
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tsp garam masala (ground)
- 200g tinned chopped tomatoes (1/2 large can)
- 90g chopped kale (washed and the stems removed)
Soak the split peas in cold water for 8 hours (or overnight).
Drain the split peas and put into a medium-sized saucepan with 400ml of water. Bring to the boil, and then simmer for 40 minutes or until the split peas are cooked. Set aside in the cooking water.
Heat 1 tbsp of the oil in a large saucepan and stir-fry the mushrooms for 3 minutes. Transfer to a dish and set aside.
Heat 2 tbsp of the oil in the saucepan, add the onions and cook gently for 5 minutes. Then stir in the ginger, garlic, cumin, chilli, turmeric, coriander and garam masala. Cook for a further 2 minutes.
Add the tomatoes and 75 ml of water. Bring to the boil, and simmer for 15 minutes.
Add the split peas and the mushrooms. Bring to the boil, and cook for a further 5 minutes.
Add the kale. Bring to the boil, and cook for another 3 minutes.
Add more water if the dhal is too thick.
Serve with naans.