The first time I made this Daal was as a side dish for a curry night. Since then I’ve been making it as the main event. With a little chilli kick and a huge amount flavour, it’s an all round winner, and it’s so easy to make! Yellow split peas are full of protein, high in fibre and have got those all important vitamins B1 and Folic acid. As a side dish, or a stand alone main this daal will not disappoint.
- 1 aubergine
- 2 red onions
- 2 tablespoons of oil
- 2 cloves of garlic
- 1 cauliflower
- 1 teaspoon of tumeric
- 1 chunk of ginger
- 60g of Indian curry paste of your choice (I like masala or rogan josh)
- 2 litres of veg stock
- 500g yellow split peas
- handful of fresh coriander
- 1 fresh chilli, sliced (to garnish)
Preheat the oven to 180C.
Cut the aubergine and red onions in to chunks, cut the cauliflower in to small florets. Finely peel and chop the garlic and ginger. Place the chopped veg, ginger and garlic in a bowl, with the curry paste, 1 tbsp oil and salt and pepper and toss together until everything is covered. In a separate bowl, tip in the cauliflower, add 1 tbsp oil and the tumeric with some salt and pepper and mix to cover. Tip each mix in to 2 separate roasting trays and roast for 20-25 mins.
Take the roasted veg from the tray and put in to a large saucepan (leave some of the roasted vegetables aside to garnish, keep warm in the oven with the cauliflower). Add the split peas and stock and bring to the boil. Turn the heat down to a very gentle simmer and leave until thickened. It takes around 1 hour 15 with the lid on, and make sure to stir occasionally to avoid it sticking on the bottom.
Once the split peas are tender, remove from the heat. If the daal has thickened too much, add a small amount of water to loosen it. Scatter the remaining roasted aubergine and onion on the top and sprinkle with the chopped coriander and sliced chilli. Serve the daal alongside the warm crispy cauliflower, with some warmed flatbread, mint yoghurt and mango chutney.