Ginger dal recipe
information
Preparation time: 20 minutes,
Cooking time: 1 hour,
Calories: 222 per portion
ingredients
225 g (8 oz) yellow split peas
600 ml (1 pint) chicken or vegetable stock
175 g (6 oz) cauliflower florets
1 tablespoon vegetable oil
1/2 teaspoon mustard seeds
1/2 teaspoon fennel seeds
1 teaspoon chopped root ginger
1 small onion, chopped
100 g (4 oz) button mushrooms, thinly sliced
salt and pepper
600 ml (1 pint) chicken or vegetable stock
175 g (6 oz) cauliflower florets
1 tablespoon vegetable oil
1/2 teaspoon mustard seeds
1/2 teaspoon fennel seeds
1 teaspoon chopped root ginger
1 small onion, chopped
100 g (4 oz) button mushrooms, thinly sliced
salt and pepper
For the garnish
2 tablespoons chopped fresh coriander or parsley
lime slices
1 small onion, sliced into rings
lime slices
1 small onion, sliced into rings
method
1. Put the split peas and stock into a saucepan, bring to the boil, cover and simmer for about 45 minutes or until the split peas are tender.
2. Meanwhile, steam the cauliflower florets for 10 minutes until they are beginning to soften.
3. Heat the oil in a small saucepan and fry the mustard, fennel seeds and ginger over a moderate heat for 1 minute, stirring.
4. Add the onion and fry for 3-4 minutes, stirring. Add the onion mixture, the cauliflower and mushrooms to the pulses and season. Simmer for 5 minutes.
5. Turn the dal into a warmed dish. Sprinkle on the herb and arrange the lime slices and onion rings on top.
Rinse the split peas thoroughly in cold water to remove any impurities and drain in a sieve before cooking. Unlike other pulses, neither lentils nor split peas need to be soaked overnight.
2. Meanwhile, steam the cauliflower florets for 10 minutes until they are beginning to soften.
3. Heat the oil in a small saucepan and fry the mustard, fennel seeds and ginger over a moderate heat for 1 minute, stirring.
4. Add the onion and fry for 3-4 minutes, stirring. Add the onion mixture, the cauliflower and mushrooms to the pulses and season. Simmer for 5 minutes.
5. Turn the dal into a warmed dish. Sprinkle on the herb and arrange the lime slices and onion rings on top.
Rinse the split peas thoroughly in cold water to remove any impurities and drain in a sieve before cooking. Unlike other pulses, neither lentils nor split peas need to be soaked overnight.
serving amount
serves 4
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