Dahl is a term used for dried, split pulses or legumes such as lentils, beans and dried peas. It is a must-try Indian dish that is easy to make, vegan and protein rich.
Yellow Split Pea Dahl with Kale
- 2 cups cooked yellow split pea
- 1 onion chopped
- 1 tbsp ginger grated/chopped
- 2 cloves garlic chopped
- 2 cups vegetable broth
- 400 g tomatoes chopped
- 50 g kale chopped
- 1 tsp white miso paste or salt to taste
- 1 tsp turmeric grated/chopped
- 1 tsp ground cumin
- 1 tsp paprika
- ¼ tsp chilli flakes optional
- 1 tbsp raisins
- 2 tbsp fresh coriander chopped
- Before soaking your split peas examine them for any small stones and rinse them well.Soaking overnight isn't essential, just soak them in hot water for 1 - 2 hours.
- Drain and transfer them to a saucepan and bring to a boil. Once boiling, reduce to a simmer and cook until the split peas are tender. It should normally take between 40 and 60 minutes, stir regularly, as they have a tendency to stick to the bottom of a saucepan, add water if necessary.
- In a medium-sized pot sauté the onions, garlic and ginger in 2-3 tablespoons of water for 5 minutes on high heat, stirring regularly.
- Prepare the vegetable broth.Once the split peas are tender move them to the pot with sauteed onions, garlic and ginger, add the vegetable broth, tomatoes, kale, white miso paste, all the spices (turmeric, ground cumin, paprika and chilli flakes) and raisins. Stir to combine and then keep warm over medium heat for a couple of minutes - stirring regularly.
- Garnish with fresh coriander and serve hot.
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