Split Pea Coconut Tarka Dahl
A rich and creamy dahl that is made better by finishing it with the traditional technique of adding a Tarka. Crispy fried shallots, black mustard seeds and cumin seeds fried in hot oil to release their natural oils and aromas that perfume the finished dahl. Feel free to tone up or dial down the spice as you see fit for either yourself or your family's tastes.
Method
Based on 4 servings, adjust as needed.
Step 1
Chop the chilli, ginger, garlic and shallots before you get started. Set a heavy-based saucepan over a medium-low heat and add about a third of the oil. Add two-thirds of the sliced shallots and cook for 4-5 minutes, until soft and golden.
Step 2
Add the chopped garlic, ginger, chilli and bay leaves and cook for 2-3 minutes, until fragrant. Stir in the ground cumin, turmeric, ground coriander and half of the black mustard seeds. Stir well and add the split peas, chickpeas and the coconut milk.
Step 3
Next, pour in 150ml of water per serving (you could also use veg stock), season and bring to a simmer. Cover with a lid and cook for 50-60 minutes, or until the split peas are completely soft, stirring every so often to prevent anything from sticking to the bottom of the pan. If it's a little thick for your liking, add a touch more water. The consistency of dahl can really vary depending on preference; ideally, it should be looking for the consistency of a loose puree or a thick soup.
Step 4
Whilst the dahl is cooking, make the Tarka. Heat the remaining oil in a small frying pan set over a medium heat. Once hot, add the remaining shallots and fry for 2 minutes until they start to crisp, then add the cumin seeds and black mustard seeds. You can also add a split green chilli if you like a little more heat. Fry until they start to pop, about 1 minute.
Step 5
Once the dahl is cooked remove the bay leaves and stir in the baby spinach and the juice of a lemon, followed by the Tarka. Scatter over the chopped coriander and serve with coconut yoghurt and chappatis (if using).
- Ingredients
- Based on 4 servings
-
125g Yellow Split Peas 1x Sainsbury's Dried Yellow Split Peas 500g -
4 tbsp Coconut Yoghurt 1x Alpro Plain Coconut Plant Based Soya Yoghurt Alternative 500g -
3 Shallots, finely sliced 1x Sainsbury's Echalion Shallots 400g -
2 Bay Leaves 1x Sainsbury's Fresh Packed Bay Leaves -
1 tsp Ground Cumin 1x Sainsbury's Ground Cumin 43g -
1 tsp Ground Coriander 1x Sainsbury's Ground Coriander 36g -
2 tsp Black Mustard Seeds 1x Fudco Brown Mustard Seeds 100g -
30g Fresh Coriander, chopped 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
2 Tins Chickpeas, drained 2x Sainsbury's Chickpeas in Water 400g (240g*) -
1 tsp Ground Turmeric 1x Sainsbury's Turmeric 48g -
3 tbsp Vegetable Oil, or coconut oil 1x Sainsbury's Vegetable Oil 1L -
6 Garlic Cloves, finely chopped 1x Sainsbury's Garlic -
100g Spinach 1x Sainsbury's Baby Leaf Spinach 100g -
4 Chapattis, heated and cut in half 1x Elephant Atta Chapattis 360g -
400ml Coconut Milk 1x Sainsbury's Coconut Milk Light 400g -
2 tbsp Ginger, peeled and finely chopped 1x Sainsbury's Ginger 100g -
1 tbsp Cumin Seeds 1x Sainsbury's Cumin Seed 38g -
1 Lemon, juice 1x Sainsbury's Lemons -
2 Green Finger Chillies, chopped, add another if you'd like more heat 1x Sainsbury's Finger Chillies 80g