Cashew Dal

Posted 2017-07-05 by Bastion Harrison ⇒ follow

In the Indian Subcontinent, dal refers to pulses such as lentils and beans, and split peas. The word is actually Sanskrit for 'split'.

Western countries tend to refer to dal as a particular type of dish made with these pulses, and in appearance are similar to curries, but usually less spicy.

This cashew dal will go well with rice, potatoes, or flat bread.

Preparation Time: 55 minutes
Cooking Time: 34 minutes
Serves: 5

Ingredients
250g yellow split peas
1 onion
1tbsp coconut oil
4 garlic cloves
1tsp ground ginger
1tsp paprika
1tsp turmeric
1tsp cinnamon
400ml coconut milk
500ml vegetable stock
200g cashew nuts
60g spinach

Method

Soak the yellow split peas in boiling water for half and hour.

Dice the onion and garlic, mix in the spices, and fry in with coconut oil for a few minutes.

Drain the split peas, add them to the frying pan, along with coconut milk and 250ml vegetable stock, and simmer for thirty minutes.

Meanwhile, soak the cashews in the remaining vegetable stock for ten minutes, then blitz in a blender until smooth.

Stir the spinach and cashew butter into the split pea mixture, until the spinach has wilted.

Categories
#dal
#cashews
#indian
#vegetarian
#vegan

%recipeyum

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