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.
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by The Cook and Him
May 14, 2019
1 Comment
Stuffed conchiglie pasta shells filled with a split green pea dal and home-made pesto, baked in a tangy tomato sauce. Totally vegan and totally flavourful! This
Cook & Him recipe is perfect for a weeknight meal.
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by Jenny Chandler
March 11, 2018
2 Comments
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.
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by Jenny Chandler
February 24, 2018
2 Comments
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.
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by Jenny Chandler
November 10, 2017
2 Comments
This inventive pie from Jenny Chandler uses
mushy peas as the heart of a comforting winter pie that makes a meal in itself or imposing side dish.
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by Jenny Chandler
November 10, 2017
Spice up your
Classic Mushy Peas with Jenny's Chandler quick but delicious recipe to add a little Moorish pizzazz to good old British marrowfat peas.
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by Jenny Chandler
November 10, 2017
7 Comments
Best known as an accompaniment to fish and chips, mushy peas have much more to offer. Here's Jenny Chandler's recipe for simple but sublime classic mushy marrowfat peas, with a solution to achieving a rich green colour without food colouring, and suggestions for mouth-watering ways to serve them.
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by Sue Hudson
May 15, 2017
1 Comment
Despite the name this dish from the Greek island of Santorini is made not with fava beans but with
split yellow peas - or more traditionally with an entirely different species of pulse, Lathyrus clymenum.
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by Nick Saltmarsh
December 01, 2016
1 Comment
These delicious vegan and gluten-free dhal bread rolls are perfect as a snack, a lunchtime side to a salad, or a healthy accompaniment to south asian curries and stews. Besides Hodmedod's
Green Pea Flour they contain a host of other healthy ingredients like chia seeds and coconut flour. This recipe was created by the inspired Salima Dhalla of the
Breadren artisan bakery and kitchen.
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by Josiah Meldrum
December 01, 2012
2 Comments
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.
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