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- 2 tbsp Coconut oil
- 1 tsp Fennel seeds
- 1 tsp Cumin seeds
- 1 tsp Mustard seeds
- 2 small Shallots, finely diced
- Thumb of Ginger, grated
- 2 tbsp Tomato puree
- 160g Yellow split peas, rinsed thoroughly and drained
- 750ml Vegetable stock
- 200ml Coconut milk
- 160g Courgette, diced
- 160g Green peas
- Juice of ½ a lime, plus wedges to serve
- Handful of Coriander, chopped
- Handful of Dill, chopped
Heat the coconut oil in a wok or deep casserole dish. Once hot, add the fennel seeds, cumin seeds and mustard seeds and cook for 4-5 minutes over a medium heat, or until fragrant.
Add the shallots, grated ginger, tomato puree and a big pinch of salt and stir to combine. Cook for a further 2 minutes.
Add the split peas and coat in the spices, then add the stock. Bring to a gentle simmer, then cover and cook for 45 minutes, or until the liquid has been absorbed and the split peas have softened. You may need to add a little more liquid and simmer for longer, depending on the brand of split peas used.
Once the split peas have softened, add the coconut milk and simmer for 10 minutes, or until the dahl has thickened.
Add the courgette, peas and lime juice and cook for a further 5 minutes.
Serve with the chopped coriander and dill and a lime wedge.