Free delivery on orders over £40 • Just £3.95 for smaller orders
Menu 0
Split Yellow Pea and Cauliflower Dal

Split Yellow Pea and Cauliflower Dal

Home   Recipes for British Pulses, Grains, Seeds and More   Split Yellow Pea and Cauliflower Dal
Asian Dal Pulses Split Yellow Peas Vegan Vegetarian

by The Cook and Him April 13, 2020

Finished with an exuberant tarka of onion and cherry tomatoes, this simple but delicious vegan dal from The Cook and Him makes a sustaining meal.

Serves 2

Ingredients

  • 200g (1 cup) Split Yellow Peas
  • 1 clove Garlic, peeled and crushed
  • 1 tsp Fresh Ginger, peeled and grated
  • 500ml (2 cups) Vegetable Stock
  • 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

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!


The Cook and Him
The Cook and Him

Author


Leave a comment

Comments will be approved before showing up.

Also in Recipes for British Pulses, Grains, Seeds and More

Emmer & Fava Bean Sedani with Chickpeas and Leeks
Carlin Peas Chickpeas Fava Umami Paste Pasta
Emmer & Fava Bean Sedani with Chickpeas and Leeks

by Josiah Meldrum May 31, 2021

This simple pasta dish shows off our fantastic collaboration with Pastificio Carleschi: sedani pasta made slowly and in small batches with UK grown organic fava bean flour and wholegrain Emmer flour.

Read More

Lentil Ragu
lentils Pasta Pulses Quick & Easy Supper Vegan Vegetarian
Lentil Ragu

by Josiah Meldrum April 21, 2021 1 Comment

Super simple to make and incredibly versatile, this ragu is the perfect alternative to minced meat and can be used in shepherd's pie, lasagne or as a bolognese style sauce for pasta (it's great with any of Pastificio Carleschi's superb pasta). Or try it in a pie with roasted veg. Our British-grown olive lentils bring a fantastic peppery and earthy sweetness to the sauce.

Read More

Coleslaw with Toasted Camelina & Umami Dressing
British Camelina Cider Vinegar Fava Umami Paste Light Quick & Easy Rapeseed Oil Salads Summer
Coleslaw with Toasted Camelina & Umami Dressing

by Nick Saltmarsh April 18, 2021

Toasted camelina seeds add a delicate savoury crunch to this classic slaw of cabbage, carrot and onion, while our fermented fava bean umami paste gives a deep rich flavour to the dressing.

Read More