DHAL WITH BUTTER AND GINGER RECIPE
I found this recipe in a magazine and loved it, although I did cut back on the amount of butter, that’s just personal choice.
Enough for 12-15 people, but so easy to cut back on the amounts.
- 400g yellow split peas (I always soak split peas overnight, some do some don’t, I think they take a little less time to cook if soaked).
- 2 tsp ground turmeric.
- 8-10 small green chillies, split lengthways and chop.
- 160 unsalted butter.
- 2 tsp cumin seeds.
- 2 tbsp grated fresh ginger, plus extra cut into matchsticks to garnish.
- 4 tomatoes, deseeded and chopped.
- 1 heaped tsp garam masala.
- A handful of chopped coriander.
- Wash the split peas thoroughly under cold running water. Put into a large pan and cover with plenty of cold water, add the turmeric and chillies and bring to the boil.
- Skim off any foam that comes to the surface, then simmer until the peas are tender 35-40 minutes, you may have to add a little more water as they simmer (I had to simmer mine for around 50 mins).
- Drain in a sieve and set aside.
- Wash out the pan and return to the heat.
- Add the butter, cumin and ginger, and cook gently for a minute. Then add the tomatoes and garam masala, cook for another minute.
- Add the split peas and cook for around 3 minutes.
- Season and add a little more water if the dhal is too thick.
- Top with ginger matchsticks and coriander