- 8 oz yellow split peas
- 1 pint chicken or vegetable stock
- 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
- 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
- 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.
- Meanwhile, steam the cauliflower florets for 10 minutes until they are beginning to soften.
- Heat the oil in a small saucepan and fry the mustard, fennel seeds and ginger over a moderate heat for 1 minute, stirring.
- 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.
- 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.
Calories: 276 kcal
Carbohydrates: 45 g
Protein: 17 g
Saturated Fat: 1 g
Trans Fat: 1 g
Sodium: 503 mg
Potassium: 894 mg
Fiber: 17 g
Sugar: 9 g
Vitamin A: 358 IU
Vitamin C: 28 mg
Calcium: 70 mg
Iron: 3 mg