Flamingo Pea Dal

Dal Flamingo Peas Indian Peas Split Peas Supper Vegan Vegetarian

March 22, 2024

This easy dal recipe is made with our split flamingo peas, part of our range of pulses and grains now stocked in Holland & Barrett stores across the UK.

If you're new to cooking with pulses, split peas are a great place to start. There's no need to soak them before and they cook in under an hour. Dal is a nutritious and delicious way to cook pulses; we've now collected over a dozen dal recipes.

This recipe was created in collaboration with Borough Broth and Dr. Wills to highlight products supplied to Holland & Barrett as part of the relaunch of their food range.

Serves 3 to 4

Ingredients

350g Hodmedod's Split Flamingo Peas
1 Pouch of Borough Broth Beef Broth
1 Onion, finely chopped
3 Garlic Cloves, finely chopped
3 tbsp Dr. Will’s Red Sauce
1 Tomato, chopped
300g Spinach
1 Tin Coconut Milk
1 tsp Fennel Seeds
1 tsp Cumin Seeds
8 Curry Leaves
H&B Cauliflower Bites (optional)

Method

Add split flamingo peas, broth and 1 litre of water to a pot and bring to a boil, reduce the heat and put the lid on with a gap to let some steam escape.
In separate pan, heat some oil and cook the onion until browned. Add the ginger and garlic, and cook for another minute.
Then add the Red Sauce and tomato. Let the tomato cook down, stirring constantly
Add the spinach to the pan of peas and cook.
Combine both the pea mixture and sauce. Add the coconut milk & spices. Stir well, bringing up to a boil, and reduce heat.
Serve with a dollop of yoghurt and H&B cauliflower bites

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