Pea & Bean Dhebra
Inspired by traditional Gujarati dhebra, a bread typically made with millet flour, this delicious and nutritious recipe from Sam Hamrebtan uses our yellow pea and fava bean flour, milled from British-grown pulses.
Tomato Dal With Crispy Paneer
This delicious dal recipe is from Martin Hill. Made with warming spices like black cardamom, cinnamon and smoked paprika. Our olive green lentils are a great addition to any dal, as they keep their shape well and bring a nutty flavour. Topped off with crispy paneer and quick pickled red onion.
Yellow Dhal Curry with Pol Sambol
A wonderfully fragrant and filling dhal recipe from A La Mesa, a celebration of food from the childhoods and travels of Sarah and Aitana of The Little Cooking Pot in Clapton. A La Mesa is a joyous and mindful guide to growing, sourcing, preserving, cooking, eating and composting. This recipe was inspired by Sarah’s travels in Sri Lanka.
Wrinkled Pea Masala
Inspired by Felicity Cloake's Perfect Chana Masala, this simple but satisfying recipe substitutes whole wrinkled peas for the usual chana or chickpeas. It's delicious with either (or just about any whole pulse) but the especially high resistant starch content of wrinkled peas provides more nourishment for your gut flora.
Brunch Chaat with Carlin Peas and Tomatoes
This deliciously spicy recipe is from Tom Hunt's book Eating for People, Pleasure & Planet, an inspiring exploration into the question of what sustainable food really is and a manifesto for how to achieve it while eating healthier and better tasting food.
Split Yellow Pea and Cauliflower Dal
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.
British Dal Makhani
In this high days and holidays dal from Northern India, enriched with butter and cream, Jenny Chandler substitutes British whole lentils and red haricot beans for the traditional black urad dal and red kidney beans. As Jenny says, "the result is just heaven", perfect as a stand alone main dish with a little rice or a flatbread alongside or great as a player in an indulgent spread.
Dal Saag – Split Yellow Pea and Spinach Dal
Split yellow peas make a wonderfully satisfying dal, prepared in much the same way as the classic chana dal (made with split chickpeas) of India. The peas give a smoother texture than chickpeas but it’s possible to keep a bit of the firmer texture, if preferred, if you keep an eye.
Whole Pea Masala
Japanese Pea and Wasabi (or Horseradish) Dip
A refreshing and spicy dip that matches the mellow flavour of our "Kabuki" Marrowfat Peas with hot British horseradish (or Japanese wasabi) and cool sour cream.
Gujarati Vaal Dhal - made with Split Fava Beans
Inspired by the cuisine of the Gujarat region of India, this dhal is made with Split Fava Beans, a common substitute for the more traditional local hyacinth beans.