If you’re a regular reader to this blog you’ll know that I take my recipes from all over. This particular one is by a friend of mine who runs her own blog called Jenny Eatwell’s Rhubarb & Ginger, it’s a fantastic blog with some great recipes, brilliant meal plans and links to some of her favourite local producers.
Yesterday Jenny posted this dhal recipe on the blog and I just had to give it a go. You see, Wife and I are both looking at anti-inflammatory recipes at the moment in a bid to end ourselves of various ailments and this recipe contains a number of anti-inflammatory ingredients such as chilli, garlic, turmeric, split peas, etc… You can see the original recipe here that Jenny has done with what looks like a lovely curried baked chicken.
- 300g dried yellow split peas
- 700ml hot water
- 1 tbsp sunflower oil
- 2 onions, chopped
- 1 clove garlic, chopped finely
- 1 red chilli, seeds optional, sliced finely
- A thumb sized piece of fresh ginger, grated
- 2 heaped tsp of ground cumin
- 2 heaped tsp of ground coriander
- 2 heaped tsp of ground turmeric
- A large handful of fresh coriander – mostly stems – chopped
- 400g tin of chopped tomatoes
- 2 teaspoonfuls of vegetable stock powder
Method of Preparation:
- Place the split peas and the water into your slow cooker and turn on to High.
- Heat the oil in a frying pan and add the onion. Fry on a medium to high heat until transparent and just starting to brown.
- Add the garlic, chilli, ginger and spices. Stir well to combine and continue to cook for another few minutes, to cook out the spices.
- Add the fresh coriander and the tomatoes, along with the vegetable stock powder. Stir well to combine and heat through. Once hot, decant into the slow cooker and stir to combine.
- Replace the lid on the slow cooker and cook on High for 4 hours, stirring occasionally.
First things first, from measuring out the peas to putting the lid on the slow cooker for the final time was about 20 minutes – brilliant. While it’s cooking you get such a lovely aroma filling the kitchen, Wife was pretty happy when she got home and smelled it cooking, we were both happy when we sat down to eat it. The spicing is at such a good level, hot but not overpowering, the flavour is rounded and delicious, and the texture is unctuous and comforting. As you can see from the picture we tried it with roast peppers and a fresh pepper salad. To be totally honest, with the weather we’re having it went better with the fresh stuff. Not only are the flavours more fitting with the current climate but the crunch from the fresh salad was a great accompaniment.
The only changes I made to this recipe were that I used an extra tsp of turmeric (astounding anti-inflammatory properties) and I used a Vegetable Knorr Stock Pot instead of the powder. Everything went swimmingly, the spice mix you build in the pan was divine so I knew it was going to be good before it went in the slow cooker.
All in all this is a simple yet authentic tasting dhal recipe that can be recreated, in advance, for any situation. The best thing about it – having it the next morning for breakfast on a bit of buttered toast – mmmmmmm……