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Nutrition: Per serving

  • kcal213
  • fat8g
  • saturates2g
  • carbs23g
  • sugars2g
  • fibre4g
  • protein11g
  • salt0.16g

Method

  • step 1

    Soak the yellow split peas in a bowl of water for 20 mins. Rinse thoroughly in a few changes of water.

  • step 2

    Heat the oil in a large heavy-based saucepan. Cook the onion for 5-10 mins, stirring from time to time until softened and starting to caramelise. Add the garlic and spices and cook for a further 1-2 mins allowing the aromas to release.

  • step 3

    Pulse the cashews in a food processor into fine pieces – make sure you do this well so that there is no risk of choking. Add the split peas and cashews to the pan, then pour in enough water to cover it by a few cms. Crumble in the veg stock cube. Bring to the boil, then simmer for 1hr or until the split peas are tender, stirring from time to time. If they start to look a little dry, add in more water as needed during the cooking. Stir through the frozen chopped spinach and once the dhal is hot throughout, serve with a dollop of yogurt on top, pitta or brown rice.

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Comments, questions and tips (4)

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Overall rating

A star rating of 4.9 out of 5.8 ratings

sarahelizabeth.curle52820

question

Can you substitute yellow split peas for red lentils? Thanks !

Velina Meledzhieva

question

Does this freeze well?

goodfoodteam avatar
goodfoodteam

Hello - yes this recipe is freezable. Keep frozen for unto 1 month. Thanks for your question - Good Food Team.

jen.kerrVB4T9Smj

question

Is there anything else that can be used if you don't have any yellow mustard seeds?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. It would be fine to just leave them out - the recipe will still have plenty of flavour. We hope this helps. Best wishes, BBC Good Food Team.

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