Pea Dal and Coconut Chutney

Nr of servings
2
Difficulty Level
Pea Dal and Coconut Chutney

Logo Thanks to Yes Peas !

 

Dal is a dish that’s always bursting with delicious flavour, and this pea-based twist is certainly no different! Serve with a coconut chutney to balance out the spice, and if you fancy heating things up even further (and your taste buds can handle it), then temper the dal with chilli, cumin and curry leaves for an extra kick!

Nr of servings
2
Difficulty Level

Ingredients

500 
g 
Birds Eye Peas
Birds Eye Garden Peas 800g
3 
Cloves Garlic, roughly chopped
2 cm piece of Ginger, peeled and roughly chopped
2 
Green Chillies, seeds in, roughly chopped
1 
teaspoon 
Sea Salt
1 
teaspoon 
Black Pepper
1 
tablespoon 
Vegetable Oil
2 
teaspoon 
Black Mustard Seeds
2 
teaspoon 
Cumin Seeds
1 
teaspoon 
Ground Turmeric
1 Onion, finely chopped
400ml can Coconut Milk
6 Curry Leaves (optional)
2 
teaspoon 
Garam Masala
Small handful chopped Fresh Coriander Leaves, to serve
Coconut Chutney, to serve
For the Coconut Chutney:
25 
g 
Desiccated Coconut
1 small Red Onion, finely chopped
1 Garlic Clove, crushed
1 
tablespoon 
White Wine Vinegar
1 
tablespoon 
Tamarind Paste
1 
tablespoon 
Olive Oil
3 
tablespoon 
Greek Yoghurt
Coriander, chopped
Sea Salt & Black Pepper
To temper the Dal (optional):
2 dried Red Chillies
1 
teaspoon 
Cumin Seeds
1 
teaspoon 
Coriander Seeds
6 Curry Leaves

Method

  1. To make the coconut chutney, mix all the ingredients in a bowl and leave to one side.

  2. Bring a pan of water to the boil, then add the peas an bring back to the boil. Remove from the heat, drain the peas and refresh under cold water.

  3. Place approximately a third of the peas into a blender with 150 ml cold water and process to a smooth purée. Put the remaining peas and the pea purée to one side.

  4. Finely chop the garlic, ginger, chillies and salt and mix.

  5. Heat the vegetable oil in a pan until hot.  Add the mustard seeds, cumin seeds, garam marsala and turmeric. Fry, stirring constantly, for 30 seconds before adding the onion.

  6. Reduce the heat down and cook the onion with the spices for 4-5 minutes until they are soft and translucent, stirring frequently. Add the garlic, ginger and chilli paste. Cook for another 3 minutes, stirring frequently.

  7. Add the coconut milk, the pea purée, and curry leaves (if using). Stir and reduce the heat to low. Bring to a simmer and cook for a further 10 minutes until the liquid has reduced, stirring occasionally. 

  8. Add the remaining cooked peas and bring to a simmer.

  9. To temper the dal, add the oil to a frying pan on a low heat. Add the chillies, cumin and coriander until it crackles.  Add curry leaves for ten seconds then remove and pour over the dal.

  10. Remove the dal from the heat and serve with the chopped coriander, flatbreads or rice and the chutney.