Fragrant Split Yellow Pea Dhal with Curry Leaf Tarka & Coconut Yoghurt
Kate Austen's creamy yellow pea dhal scented with cumin, turmeric and cinnamon, finished with cavolo nero, a sizzling curry leaf tarka and cooling coconut yoghurt.
Ingredients
Dhal Base
- 2 tbsp coconut oil
- ½ fennel bulb, finely sliced
- 1 shallot, finely sliced
- 1 knob of ginger, grated
- 1 bay leaf
- 2 garlic cloves, crushed
- 1 red chilli, finely sliced
- 2 tsp cumin seeds
- 250 g split yellow peas, soaked
- 500 g chicken stock (homemade or Truefoods)
- 2 tbsp maple syrup
- 1 tsp turmeric
- 1 cinnamon stick
- Juice of 1 lime
- Handful of cavolo nero, finely sliced
Curry Leaf Tarka
- 4 tbsp coconut oil
- 1 handful curry leaves
- 1 red chilli, chopped
- 2 garlic cloves, finely sliced
- 2 tbsp nigella seeds
To serve
- Coconut yoghurt
- Coriander cress or micro herbs
- Lime wedges
Equipment
- Braising pot or Le Creuset-style pan
- Chopping board and knife
- Ladle
- Serving bowls
- Small frying pan (for the tarka)
Method
- Slice the shallot, fennel, and red chilli, then cook gently in the coconut oil until softened.
- Add the ginger, garlic, cumin seeds, bay leaf, and cinnamon stick. Season well.
- Stir in the turmeric, soaked yellow peas, maple syrup, and chicken stock. Bring to a gentle simmer, cover, and cook for about 1 hour, until the peas are tender and creamy.
- Stir through the cavolo nero and lime juice just before serving, adjusting seasoning to taste.
- For the tarka, heat coconut oil in a small pan, then add the garlic, red chilli, curry leaves, and nigella seeds. Cook until aromatic and lightly crisp.
- Spoon the dhal into bowls, drizzle with the hot tarka, and top with coconut yoghurt, coriander cress, and lime wedges.
Ingredients
Dhal Base
- 2 tbsp coconut oil
- ½ fennel bulb, finely sliced
- 1 shallot, finely sliced
- 1 knob of ginger, grated
- 1 bay leaf
- 2 garlic cloves, crushed
- 1 red chilli, finely sliced
- 2 tsp cumin seeds
- 250 g split yellow peas, soaked
- 500 g chicken stock (homemade or Truefoods)
- 2 tbsp maple syrup
- 1 tsp turmeric
- 1 cinnamon stick
- Juice of 1 lime
- Handful of cavolo nero, finely sliced
Curry Leaf Tarka
- 4 tbsp coconut oil
- 1 handful curry leaves
- 1 red chilli, chopped
- 2 garlic cloves, finely sliced
- 2 tbsp nigella seeds
To serve
- Coconut yoghurt
- Coriander cress or micro herbs
- Lime wedges
Equipment
- Braising pot or Le Creuset-style pan
- Chopping board and knife
- Ladle
- Serving bowls
- Small frying pan (for the tarka)
Method
- Slice the shallot, fennel, and red chilli, then cook gently in the coconut oil until softened.
- Add the ginger, garlic, cumin seeds, bay leaf, and cinnamon stick. Season well.
- Stir in the turmeric, soaked yellow peas, maple syrup, and chicken stock. Bring to a gentle simmer, cover, and cook for about 1 hour, until the peas are tender and creamy.
- Stir through the cavolo nero and lime juice just before serving, adjusting seasoning to taste.
- For the tarka, heat coconut oil in a small pan, then add the garlic, red chilli, curry leaves, and nigella seeds. Cook until aromatic and lightly crisp.
- Spoon the dhal into bowls, drizzle with the hot tarka, and top with coconut yoghurt, coriander cress, and lime wedges.
