One rainy afternoon and a craving for Amachi’s dhal and rice. Having no red lentils (a favourite), I decided on yellow split peas – yum!!!
Whilst the dhal was cooking, I made roti using some of the boiling water from the cooking dhal, generous glugs of Hemp oil, a pinch of sea salt and Doves Farm wholemeal spelt flour.
I love the gentle English rain. A far cry from the pounding giant raindrops on the aluminium tin roof of my childhood home in Jalan Laxamana, Kuala Lumpur.
- 250g yellow split peas
- 1/2 tsp asafoetida
- 1 tsp turmeric
- A large pinch Maldon sea salt
- Boil the above in a medium sized pot. 1 ltr of water per 250g peas but top up if it boils down too quickly
- Good glug Rapeseed or Hemp oil
- 2 cloves garlic chopped
- 1 inch ginger julienned
- 1/2 tsp cumin seeds
- 1 tbspn curry powder
- 4 pieces dried birds eye chillies (omit if you dislike heat)
- 2 tbsp tomato puree
- Quarter lemon for fresh lemon juice
- Once peas are cooked and soft to the bite, turn off heat and drain liquid. Keep liquid to moisten the dhal if it dries as you cook. The liquid can also be enjoyed as a hot drink.
- In a pan, fry the garlic and ginger.
- Add the cumin seeds, the curry powder and dried chillies. Fry till fragrant.
- Add the cooked spilt peas, stir and add a little cooking liquid if too dry. Then add the tomato puree.
- Stir till ingredients are well combined. Cook on low heat for another 5 minutes. Ensure salt is to your liking. Take off the heat and add fresh lemon juice.
Enjoy with your Roti!!