I like making things up a lot, and dahl is one of them. This new recipe is the ultra-cremiest, best one of them all cos I added coconut milk which was a winner. It also doesn’t make as much as my other recipes for dahl, so you don’t get bored before you finish the three or so portions that this one makes. This is also a one-pan job.
You will need:
- 250g of yellow split peas £0.25
- Veg stock cube £0.07
- Curry powder/paste – tablespoon plus more to taste £0.10
- Cumin £0.05 – big spoon
- Garam Masala – tablespoon – £0.10
- 3-4cm piece of fresh ginger, grated £0.12
- chilli (optional)
- Spinach £0.40
Cover the split peas with cold water about an half inch high. Boil them with a stock cube for 40-50 minutes until they’re starting to disintegrate; if you need to add more water, go ahead, but they should be forming a creamy, thick consistency. Once they’re looking very yellow, and are totally cooked through, you can add your spices, ginger and whatever else you like. Taste it to see f it needs salt/more oomph. If more ooph is needed, add some more spice-things and ginger, playing around with the flavours as you go. Add your coconut milk and let the whole thing boil until everything is proper creamy. Just before taking off the heat, wilt in some spinach. Serve with warm naans.