Jamie Magazine
By Jodene Jordan
1 hr 20 mins
Not Too Tricky
serves 6
Recipe From
Ingredients
2 small onions
groundnut oil
200g quick-cook yellow split peas
800g butternut squash
1 dried chilli
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 cloves of garlic
1 teaspoon turmeric
2 tablespoons creamed coconut
10 curry leaves
1 fresh red chilli
2 teaspoons mustard seeds
Method
Excite your taste buds with this budget-friendly dal recipe. Delicious!
- Peel, finely chop and add the onions to a pan over a medium heat with a splash of oil. Sweat it down for 10 minutes.
- Add the split peas and 800ml of hot water to the pan and bring to the boil, then turn down the heat and simmer for 20 minutes.
- Halve, peel and chop your squash into 2cm cubes, then add to the pan and cook for a further 25 minutes, or until everything is soft and the liquid is reduced and creamy, removing the lid for the last 10 minutes.
- Finely chop the dried chilli, then toast with the cumin and coriander seeds in a frying pan over a medium heat for 1 to 2 minutes, or until fragrant. Then use a pestle and mortar to bash it all to a fine powder.
- Finely slice the garlic, then add half to the mortar with the turmeric and coconut, and mix it to a smooth paste.
- Stir this through the squash and cook for a further 10 minutes over a low heat until creamy and thick.
- Finely slice the fresh chilli and add to the frying pan with a drizzle of oil, the curry leaves, mustard seeds and remaining sliced garlic. Fry gently until golden.
- Swirl it through the dal. Delicious served with rice and wedges of lime.
Tags
