Squash &Yellow Split Pea Dal
We still have heaps of squash from the garden in storage & this dish is a perfect way to use them. Delicious comfort food which is also super healthy, packed with vitamins & minerals - just the thing to come home to on a dark, rainy day. It will keep very well in the fridge for a few days & actually improves as the flavours develop. If you omit the yogurt condiment, the dish is completely vegan packed. Serve with naan bread as the main event or as a side dish to accompany other curry dishes. This recipe serves 4 as a main course.
3 tbsp rapeseed or sunflower oil
500 g squash, seeds removed, peeled if necessary & cut into rough cubes
2 large onions, sliced
4 cloves garlic, crushed
4 cm of ginger, peeled & grated
Red chillies - as many as you prefer - seeds removed & chopped
3 tsp ground cumin
1 tsp turmeric
3 tsp ground coriander
225 g yellow split peas
2 tins chopped tomatoes
1 tin coconut milk
Salt & pepper
Fresh Coriander, chopped to serve
Serve with warm naan bread, mango chutney, lime pickle, yogurt, or whichever other condiments take your fancy.
Heat the oil in a large, heavy-based saucepan & add the onions & squash. Cook over a moderate heat for 10 minutes or so, not stirring too frequently as you want to get some caramelisation on the veg as this ehnances the flavour. Add the garlic, chillies, ginger & spices. Fry for a couple of minutes until the spices are toasted & the garlic, ginger & chillies are starting to cook.
Add the split peas, coconut & and tinned tomatoes - stir well. Season with salt (it needs quite a bit) & pepper. Bring to the boil and then reduce the heat and cook for a further 20-30 minutes until the split peas are cooked. The mixture should be thick but if it's getting too thick & the split peas are not cooked add some boiling water from the kettle & simmer for a little longer.
When ready, serve in bowls with naan bread, chutneys & yogurt.
Ingredients prepared on our Slate & Acacia Chopping/Serving Board