Always partial to a bit of daal with most things curry, this is a stunning dip with naan bread (see here) Great with curry, by itself with steamed rice or just serve with steamed veggies to add a flavour boost. You can add some cooked chicken to this and serve with rice, lemon wedges and chopped fresh coriander (cilantro) for a wonderful easy meal! Not strictly 'daal' with the addition of coconut cream, but I can assure you, you'll be singing my praises as soon as you taste this! In fact you'll be calling me a real 'dahl'! (Yes folks that is how us Aussies say ‘Darling’.)
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- 5 cloves garlic
- 2 onions
- Thumb sized Piece fresh ginger
- 2 tbsp Cobram Estate Extra Virgin Olive Oil EVOO BUY
- 1 tsp Pink Salt Flakes pink salt flakes or to taste BUY
- 200 g dried yellow split peas
- 4 tbsp turmeric
- 500 g liquid stock of choice
- 400 mls tin coconut milk
- Lemon juice to taste
- Fresh coriander to taste
Place garlic, onion, ginger, salt and EVOO into TM bowl and chop 3 sec/speed 7.
Saute 10 min/Varoma/speed 1.
Add rinsed split peas, tumeric and stock. Cook 30 min/100°C/speed 1.
Add coconut milk and cook 15 min/90°C/speed 1.
Stir through lemon juice and garnish with coriander before serving. It will go quite solid if left for any length of time, you can simply add more stock, lemon juice, coconut milk to loosen the texture.
Serve the next day warmed through with any accompaniments as mentioned above.