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’.)
Are you following me on Facebook, Instagram, Pinterest and Twitter?
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
Need
- 5 Garlic Cloves
- 2 Brown Onion peeled and halved
- Thumb sized Pieces Fresh Ginger
- 2 Tablespoons Cobram Estate Extra Virgin Olive Oil BUY
- 1 Teaspoon Pink Salt Flakes or to taste BUY
- 200 Grams dried yellow split peas
- 2-4 Tablespoons Ground Turmeric to taste
- 500 Grams liquid stock of choice
- 400 Milliliters Coconut Milk
- Lemon juice to taste
- Fresh Coriander to taste
Do
- 1
Place garlic, onion, ginger, salt and EVOO into Thermomix bowl and chop 3 sec/speed 7.
- 2
Saute 10 min/Varoma/speed 1.
- 3
Add rinsed split peas, tumeric and stock. Cook 30 min/100°C/speed 1.
- 4
Add coconut milk and cook 15 min/90°C/speed 1.
- 5
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.
More
Serve the next day warmed through with any accompaniments as mentioned above.
