Split Yellow Pea and Cauliflower Dal

Split Yellow Pea and Cauliflower Dal

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


  • 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


  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


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