Bengali Pea Dhal
Vegetarian and Vegan, Gluten free, Dairy free
- 3 tsp ground coriander
- 1 1/2 tsp turmeric
- 1 1/2 tsp ground cumin
- 1 tsp ground black pepper
- tsp ground chilli or red chilli flakes
- 1 tbsp ghee (in this recipe use dairy free butter equivalent such as pure margarine. You can also use coconut oil.)
- 3/4 tbsp olive oil
- 700g frozen peas
- 4 bay leaves
- 180ml soya milk
- 120-130ml water
Level of difficulty Easy
Preparation time 2mins
Cooking time 40mins
Cost Average budget
Measure the spices and milk. Then mix the spices (coriander, turmeric, cumin, black pepper, chilli flakes or powder) with some water. Mix with a spoon so it forms a paste
In a large pan, melt the ghee equivalent you are using with the olive oil until it has melted. Then add the spicy paste and cook on a low heat for 3 minutes.
Pour in the frozen peas and use a spatula to coat the peas in the spices, stirring the frozen peas until there is no excess paste.
Add the water to the peas. Add bay leaves. Then lower the heat to allow the pea mixture to simmer. Cover the utensil you are using and cook until the peas are soft and there is little excess water.
After 20-30 minutes, check the pea mixture. If the water has reduced and peas look ready, move off the heat to cool. Remove the bay leaves. Use a liquidizer or blender with a soup detachment to puree the mixture until smooth.
Return the puree mixture to the heat and add the milk. Simmer on a low heat again for 3 minutes. Taste and season with more salt and black pepper as required.
This is a side dish which works well with tomato based curries and other spicy dishes
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