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Vegetable tikka dhal
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The yellow split peas give an appealing colour and flavour to this dish, and the tikka paste adds a lovely rich warmth. Great as a side dish, lunch
or as a vegetarian meal
200g yellow split peas
1 tbsp ghee
1 onion, chopped
1 tsp Bart Black Mustard Seeds
½ tsp Bart Fairtrade Organic Ground Turmeric
½ x 200g jar Cooks’ Ingredients Tikka Curry Paste
400g can chopped tomatoes
500ml fresh Cooks’ Ingredients Vegetable Stock
75g cashew nuts, roughly chopped
200g pack Waitrose Mixed Vegetable Selection, halved
1. Cook the split peas in boiling water for 10 minutes, then drain.
2. Meanwhile, heat the ghee in a large saucepan and fry the onion for 3 minutes. Add the mustard seeds and turmeric, and cook for 30 seconds. Stir in the tikka paste, then add the split peas. Stir in the tomatoes and stock, cover and simmer gently for 40 minutes, stirring occasionally.
3. Add the nuts and vegetables, and cook for a further 5 minutes until tender, and serve.
Typical values per serving:
This recipe was first published in October 2016.