Split Yellow Pea and Cauliflower Dal

Method

1. Rinse the split peas under cold water, drain and put into a medium non-stick saucepan along with the crushed garlic, grated fresh ginger and the vegetable stock
2. Gently bubble over a medium heat for around 45 minutes till the peas are quite soft but still with a little bit of bite to them. Stir the pot frequently and top up with a bit of extra water if it starts to bubble dry. You don't want to end up with a stodgy lump but you don't want it too liquid either so just add a little bit of extra water as necessary!
3. Add the cauliflower florets and almond milk and cook for a further 15 minutes, again stirring frequently
4. While that's finishing off saute the peeled and sliced onion in a small pan until very soft and starting to caramelise, add the halved cherry tomatoes and cook for a couple of minutes till warmed through
5. Check the seasoning of the split peas and add salt and pepper to taste
6. Serve the dal in a bowl, topped with the onions and tomato. Enjoy!