Split Pea Dahl

METHOD

Wash the split peas in a sieve under the tap and add to a large pan with 600 ml of water.

Add the turmeric, cayenne pepper, cinnamon and half the ginger cut into slices.

Cover, bring to a medium simmer and cook for 45 minutes until the split peas are soft but still have some bite to them. In the meantime you can proceed to make the sauce which is the base of flavour for the dhal.

Finely dice the onion, garlic and the rest of the ginger until they are ready to use.

In another pan heat up the olive oil until it is quite hot and add the cumin seeds and fennel seeds. These will start sizzling and as soon as you can smell the cumin (about 30 seconds) it is time to add the onions and stir them in. Reduce the heat to a medium heat.

Cook the onions until they are translucent, add the garlic and the rest of the ginger and cook for a few more minutes until these are soft.

Add the tinned tomato sauce and half a cup of water to loosen the sauce. Stir and mix well.

Add the garam masala and ground coriander and stir.

Allow to simmer gently stirring occasionally for 15 minutes or so so all the flavours combine well.

Once the sauce and yellow split peas are ready, add the sauce to the pan with the yellow split peas and mix well.

Add a good pinch of salt to taste and the chopped coriander.

Simmer gently for another few minutes.

Serve with rice and garnish with some more fresh chopped coriander.