Dhal with green split peas

Written by on in Dinner

Green split peas do not have a good reputation. They are mainly associated with bland soup or cooked cabbage (in Poland, groch z kapusta, one of the dragged canteen staples…). Could it be that the problem aren’t the peas themselves, but the way in which we are used to preparing them? I decided to disenchant this unfairly treated ingredient. If they are given some attention, they can truly transform your dish. Incorporating the split peas into the Indian dhal gives a crunchy texture to the otherwise soft bubbling red lentils. In this recipe, the green split peas warm up coated with a few pinches of lemony coriander and woody cinnamon. The roasted pumpkin and simmered tomatoes contrast it with their earthiness and tartness, transcending this humble stew into a meal which infuses the air with aromas of rich spices. So longed in the dark winter days.


Those scents bring me back to my times in London, after a mandatory visit to a pub round of drinks at Exchange Square, just behind the Liverpool Street Station, passing by the St. Botolph’s without Bishopsgate church, proceeding nearby the Spitalfields Market, arriving at a hidden gem – the Brick Lane. The street that is thick with the cooking scents of dhals, curries, freshly baked naan breads, inviting you to try one of its numerous restaurants. These are precious memories, especially in our current times. Hope to experience them soon again.

Dhal with green split peas
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Dhal with green split peas

Recipe by monika.gemmetCourse: DinnerDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

1

hour 

The below recipe is my interpretation of the dhal – you can experiment with the amount of spices or types vegetables you would like to add in order to make your own version.

Ingredients

  • 600g Hokkaido pumpkin

  • 1 tablespoon olive oil

  • 2 tablespoons groundnut oil

  • 1 onion, chopped

  • 2 garlic cloves

  • 2 red chilies, diced

  • 5cm piece of ginger, minced

  • 1 teaspoon black mustard seeds

  • 1 teaspoon fenugreek seeds

  • 2 teaspoons ground turmeric

  • 1/2 teaspoon cumin seeds

  • 1 teaspoon ground coriander

  • 1 stick cinnamon

  • 2 black cardamom pods

  • 250g red lentils

  • 200g green split peas

  • 4 small or 2 big ripe tomatoes (in winter, a can of peeled whole San Marzano tomatoes)

  • 250ml water

  • 400ml coconut milk

  • 1 teaspoon of nigella seeds, to decorate

  • few fresh coriander leaves

Directions

  • Preheat the oven to 200℃. Cut the Hokkaido pumpkin into 2 cm pieces, coat with 1 tablespoon of olive oil, season with some salt and pepper and roast for 15-20 minutes, or until tender. Set aside and let it cool.
  • In the meantime, heat 2 tablespoons of groundnut oil in a pan on a medium heat and sauté the onions for 10 minutes or until translucent.
  • Press in two garlic cloves and add the chilis and ginger. Continue to fry for about 2 minutes, ensuring that the garlic does not burn.
  • Put in the mustard seeds, fenugreek seeds, turmeric, cumin seeds, ground coriander, cinnamon stick, seeds of two black cardamom pods into the mixture. Fry for about 2 minutes, stirring frequently, until they get toasted and release their fragrance.
  • Add the red lentils and the green split peas, letting these fry with the spices for one minute.
  • Stir in the tomatoes to the pan and fry for three to four minutes.
  • Once the tomatoes start to release their juices, pour in the water and the coconut milk. Mix to combine and bring to a boil and then let it simmer for 30 to 40 minutes, until the lentils are tender and the green peas are cooked.
  • In the last 5 minutes of cooking, add the Hokkaido pumpkin to the mixture.
  • Sprinkle with a teaspoon of nigella seeds and garnish with fresh coriander.

Notes

  • Dhal is one of those dishes that require your focus and patience. Do not get disheartened by the amount of ingredients or do not cut down on the preparation steps. Caramelising the onions and toasting your spices are worth the effort – they release and deepen all the flavours.
  • If you do not have the black cardamom , you can use the green one.
  • You can swap the pumpkin for carrot or sweet potatoes.
  • If you have the yellow split peas, you can add these instead of the green ones. Please note, however, that these cook quicker so if you still would like to keep their texture, adjust the cooking time to 20- 25 minutes.
  • If you prefer a rich coconut flavour, I suggest adding coconut cream instead of coconut milk.