200g (2 cups) Cauliflower (fresh or frozen), broken into small florets
125ml ( ½ cup) Unsweetened Almond or Oat Milk
1-2 tsp Turmeric Powder
Salt Salt and pepper
Drizzle of Olive Oil
1 Red Onion, peeled and finely sliced
Handful Cherry Tomatoes, halved
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
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!
Add the cauliflower florets and almond milk and cook for a further 15 minutes, again stirring frequently
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
Check the seasoning of the split peas and add salt and pepper to taste
Serve the dal in a bowl, topped with the onions and tomato. Enjoy!
Helena Barlow kindly gave us this recipe for traditional Greek fava, it's made with our Flamingo Peas instead of the more usual split yellow peas or grass peas and they give it a sweetness, a beautiful warm colour and a creamy texture.