Yellow Split Pea Curry
We make our version of a Tarka Dahl with coconut milk and just a hint of tamarind paste. The coconut gives the curry a wonderful creaminess and the sharp tamarind helps to keep the whole dish tasting fresh and light. This curry is an easy & satisfying go-to that’s packed to the rafters with minerals, fibre & protein.
Ingredients (makes enough for 6):
250g dried yellow split peas
2 small brown onions, diced
4 small cloves of garlic, chopped
a thumb of garlic, chopped
2 x 400g cans of coconut milk
1 x 400g or half a can of chopped tomatoes
1 x 400g can of chickpeas
1 tbsp tamarind paste
Toasted coconut flakes and sliced spring onions to finish
*we make the spice mix ourselves at the school but using 2 or 3 heaped tablespoons of a good quality masala curry paste works well too.
for the spice paste*
2 tbsp cumin seeds
2 tsp coriander seeds
1/2 tsp peppercorns
1 tsp garam masala
1 tbsp turmeric
pinch of whole dried chillies
2 whole cloves
1/2 tsp cinnamon
2 tbsp tomato puree
Toast the cumin, cloves, chilli, peppercorns & coriander for a few minutes in a dry pan until they are warm and aromatic. Grind to a powder before adding the remaining spices and then the tomato paste.
Cook the split peas in boiling water and a few simple aromatics. When finished, drain, season lightly with salt and olive oil and set aside.
Fry the onions, garlic & ginger gently until soft and just starting to catch the bottom of the pan. Add the tamarind. Add the spice paste and fry for a few minutes before adding the lentils, chickpeas, coconut milk & chopped tomato. Stir and allow to simmer for at least 40 minutes or until the peas have collapsed and all the flavours are well acquainted.
I love this recipe with a little Greek yogurt on the side to stir in. Serve with a nice crunchy salad or steamed greens. :)