Wild Garlic Dahl
My Wild Garlic Dahl is packed full of flavour. It's delicious as a main course or as part of an Indian feast! But best of all, it's vegan!
Servings: 4 people
Calories: 354.86kcal
Ingredients
- 250 g yellow split peas or split chickpeas
- 1 tbsp mustard oil
- 1 onion diced
- 4 cloves garlic minced
- 2 inches root ginger minced
- 2 green chillies finely chopped
- 400 g tinned tomatoes
Dried spices
- 1/2 tsp turmeric
- 1 tsp chilli powder
- 1.5 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp garam masala
Spices to temper
- 1 tbsp vegetable oil or canola or sunflower oil
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 2 dried red chillies
- 1 handful wild garlic
Instructions
- Rinse the yellow split peas then add to a saucepan along with 1 litre of water. Bring the water to a boil and then turn down the heat until it is at a simmer and cook for 25 minutes.
- After 25 minutes check that the split peas have begun to soften, keep the heat low and begin preparing the rest of the dish.
- In a large pan, heat 1 tbsp of mustard oil and add the diced onion and cook for 8 -10 minutes until then have begun to soften. Next add the minced garlic, minced ginger and sliced fresh green chillies and cook for 2-4 minutes until they have begun to release their aromas.
- Add the tinned tomatoes to the pan and cook until the oil has begun to separate from the juices of the tomato.
- By this point the split peas should be soft (if they are still a little hard that's not a problem as they will continue to cook in the sauce). Drain the split peas and add them to the pan along with the dried spices. Taste and add salt as needed.
- Keep the pan on low and let the split peas absorb the flavours of the sauce.
- In the meantime, heat 1 tbsp of vegetable oil in a small pan and add all of temper spices *except* the wild garlic. The oil should be piping hot and the seeds may pop and crack.
- Add just a few of the wild garlic leaves to the tempering pan and cook until they are crisp before taking the pan off of the heat.
- Stir the uncooked wild garlic leaves into the dahl where they will wilt. Pour over the tempered spices and your dahl is ready to serve.
Nutrition
Calories: 354.86kcal | Carbohydrates: 54.11g | Protein: 18.61g | Fat: 9.42g | Saturated Fat: 3.53g | Sodium: 233.13mg | Potassium: 1077.27mg | Fiber: 20.96g | Sugar: 11.53g | Vitamin A: 499.72IU | Vitamin C: 17.08mg | Calcium: 130.55mg | Iron: 6.98mg