Year of pulses: Dal with coriander chutney


Pulses make a nutritious, filling dish for winter nights

Nutritious, filling, and packed with flavour – dal, an Indian pulse-based dish, makes a comforting dinner for those cold winter nights. Lentils are also one of the best sources of vegetarian protein, meaning this is an ideal treat for vegetarians, flexitarians, or just those who enjoy the odd #MeatFreeMonday.

Created by chefs at leading vegetarian restaurant The Gate, this delicious recipe ties in with 2016 being chosen as International Year of the Pulses by the United Nations.

Try this year’s wonder food for yourself with the simple, easy-to-follow recipe below.

Makes 6 portions

For the coriander chutney
60g fresh coriander
1 green chili deseeded
1 pear cored and roughly chopped
Juice of 1 lemon
Pinch of salt

1 De-seed and roughly chop the chilli, pear and the coriander.
2 Add lemon juice and blend with a hand blender till smooth, with some texture.

For the dal
200g yellow split peas
30g fresh ginger
30g garlic
200g white onion
10 curry leaves
50ml rapeseed oil
10g ground cumin
10g ground coriander
5g garam masala
5g turmeric
20g tomato purée
1 litre vegetable stock
Salt to taste

1 Wash the yellow split peas several times in cold water until the water runs clear.
2 Mince ginger and garlic to a puree, either by hand or in a small food processor and cube the onion.
3 Heat the rapeseed oil and fry the ginger, garlic and curry leaves for a couple of minutes.
4 Add the onion and cook on low heat until soft and a golden colour.
5 Add the dry spices and fry for another 5 mins.
6 Add tomato puree, stock, yellow split peas and salt to taste.
7 Cook until the dal is tender, 30-40 mins.
8 Serve with basmati rice and chutney on the side.


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