Split yellow pea & lentil Dhal
I love this dish its super easy to prepare and perfect for the cooler weather.
1.5 cup split yellow peas ( washed) (if you dont have split yellow peas in your pantry just use double the amount of lentils.
1 cup uncooked green/brown lentils ( washed)
1 tin of crushed tomatoes
1 white onion
2 cloves garlic crushed
1 large carrot
1 teaspoon mustard seeds
2 teaspoon cumin
1 teaspoon masala powder
3 table spoons curry powder.
3 cups vegetable stock
4 cups water
3 table spoons of oil.
Place the uncooked peas and lentils into a sieve and run under cold water moving them around with your hand. Wash until the water runs clear.
Wash and peel the carrots. Fine dice the carrots. Peel and dice the onion.
Crush two cloves of garlic.
In a large deep pot place 2 tablespoons of oil. Heat on low heat. First add the mustard seeds be careful these will begin to pop that's why a deep pot is essential. Now add the crushed garlic, carrots and onions. Sautéed until soft. Add the curry powder masala powder and cumin,
add more oil if necessary. cook until fragrant continuously tiring the pot. Add the uncooked lentils and peas and give the pot a good stir ensuring to evenly disperse the spices.
Pour in 1 tin of crushed tomatoes, 3 cups vegetable stock and 4 cups water. Reduce the heat and allow simmer for 45 mins. When it's cooked the peas and lentils should be soft and the liquid reduced to a thicker consistency it may need some extra water added so best keep an eye on the pot during cooking stirring at intervals. If you happen to have some coconut yogurt or mango chutney in your fridge I added a dollop on top to serve.
Best served with some delicious toasted bread, rice or roti,