Posted in Recipes on 17.08.2018

Yellow Split Pea and Cauliflower Dhal

prep: 10 mins / cook: 60 mins / inactive: 0 mins / total: 1 hour 10 mins / quantity: 2 servings Print recipe?

Sunshine in a bowl right? This is so easy to make I’ve been having it at least 3 times a week for the last couple of weeks even though the weather has been draggingly warm and muggy. I get the giant pot of dhal cooking early, then it’s a quick re-heat and sizzle of some onions and tomatoes for a healthy, filling and truly satisfying lunch.

Satisfying because it ticks ALL the flavour and texture boxes. There’s still a little bite from the yellow split peas (another gorgeous ingredient from the wonderful people and UK farmers at Hodmedods). There’s creamy cauliflower as well as wonderful flavour and gentle spicing from garlic, ginger and turmeric.

Topped off with sticky sweet red onions and pops of cherry tomato and I think I’ll be eating this for a VERY long time to come!

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If you make this recipe or any of the recipes from The Cook & Him we’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees we’ll see your picture!)

And don’t forget to follow us on Instagram , Facebook or Twitter for even more recipe inspiration and chat, competitions, behind the scenes and so much more!

Yellow Split Pea and Cauliflower Dhal

prep: 10 mins / cook: 60 mins / inactive: 0 mins / total: 1 hour 10 mins / quantity: 2 servings

Ingredients

1 cup (200g) Hodmedod’s Yellow Split Peas
1 clove garlic – peeled and crushed
1 tsp fresh ginger – peeled and grated
2 cups (500ml) vegetable stock
2 cups (200g) cauliflower (fresh or frozen) – broken into small florets
1/2 cup (125ml) unsweetened almond milk
1-2 tsp turmeric powder
Salt and pepper
Drizzle of olive oil
1 red onion – peeled and finely sliced
handful cherry tomatoes – halved

Instructions

Give the split peas a rinse under cold water, drain and put into a medium non-stick saucepan along with the crushed garlic, grated fresh ginger and the vegetable stock
Gently bubble over a medium heat for around 45 minutes till the peas are quite soft but still with a little bit of bite to them. Stir the pot frequently and top up with a bit of extra water if it starts to bubble dry. You don't want to end up with a stodgy lump but you don't want it too liquid either so just add a little bit of extra water as necessary!
Add the cauliflower florets and almond milk and cook for a further 15 minutes, again stirring frequently
While that's finishing off saute the peeled and sliced onion in a small pan until very soft and starting to caramelise, add the halved cherry tomatoes and cook for a couple of minutes till warmed through
Check the seasoning of the split peas and add salt and pepper to taste
To serve put the dhal in a bowl and top with the onions and tomato. Enjoy!