Split yellow peas make a wonderfully satisfying dal, prepared in much the same way as the classic chana dal (made with split chickpeas) of India. The peas give a smoother texture than chickpeas but it’s possible to keep a bit of the firmer texture, if preferred, if you keep an eye. |
Jenny Chandler, author of the superb recipe book Pulse, has created this recipe for us as part of the first British Dal Festival, which is gathering dal recipes from around the world.
This dal can be served as part of an Indian spread or makes a comforting supper just served with some flatbread or rice.
Soaking the peas for a few hours will speed up the cooking but they do only take about 45 minutes to cook from scratch.
Serves 4 (with rice or flatbreads)
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Cooked this for dinner today and it was lovely.
Made this yesterday. Very good and easy to cook.
So delicious we sat down and ate some straight away in the middle of the afternoon. Will serve it with rice as a meal tomorrow.
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Jenny Chandler
Author