Easy Split Green Peasy Dhal

When the freezer is bare, the piggy bank is empty and the nights are cold there's one thing that will fill you up and keep you warm.

Dhal.

My favourite is made from split green peas because I find it easier to find big bags of them. I use sesame oil for a little flavour boost (and to make it vegan friendly) but you can use ghee or even regular butter if you don't want to clarify it yourself.

Ingredients:

Half an onion, diced

1 tbsp sesame oil (ghee or butter)

1 cup split green peas, washed

2 cups water (or stock)

2 tsp fresh garlic, grated

1 tsp fresh ginger, grated

1 tsp cumin

1 tsp turmeric

1 tsp cardamom

1 tsp paprika

1/4 tsp cinnamon 

1/4 tsp cayenne (or chilli) powder

1 tbsp tomato paste (Optional)

In a dutch oven or heavy bottomed soup pot, cook off your onion in sesame oil (or ghee/butter) with the garlic and ginger on a low heat until the onion is soft and transparent (you don't want it too brown or for the garlic and ginger to burn or you'll get a bitter note).

Put everything else in and turn up the heat until you get a rolling boil then lower the heat to a simmer and put the lid on and leave it for about an hour, stirring occasionally, until the peas are soft and start to break up.

You can adapt the amount of any of the spices to your taste, including adding salt and pepper.

Serve with warm bread. I like to eat mine with my home made tortillas.