Vegan; Nepalese Dhal
After 3 weeks in Nepal, I fell in love with Dahl as I ate it nearly every day, so I just had to recreate it once back in England!
- 1 Cup Yellow Split Peas
- 2 Cups Water
- 1 Tsp Turmeric
- 1/4 Tsp Cayenne
- 1/2 Tsp Salt
- 1 Tsp Mustard Seeds
- 1/2 Ground Coriander
- 1 Tbsp Soy Margarine
- 1 Onion (diced)
- 2 Tsp Cumin (whole seeds).
- 2 Whole Cloves.
- Salt and Pepper to taste.
Boil the split peas and water in a saucepan, with a pinch of salt and pepper, and bring to a slow simmer; add the turmeric, cayenne, 1 tsp cumin, mustard seeds, and the ground coriander, and cover with a saucepan lid.
Cook for 20 minutes on a low heat, (cook dhal for another 10-15 minutes, for a smoother texture).
In a separate frying pan, heat the onion, remaining cumin, and clove in the margarine. Cook for 6 minutes, until the onion is soft and brown.
Add the onion, spices and 1 cup of water to the split peas and stir; allow to simmer for 10 minutes with the lid on and season further with salt and pepper to taste.
Using a masher, gently mash the split peas to break them up and create a smoother more soup like texture (you don’t have to be thorough with this).
Serve with rice, and optional roti and potatoes.