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snacks and sides | serves 4
1. Heat some oil in a pan and fry most of the shallots and the garlic until soft, then add most of the curry leaves and 1 tsp mustard seeds, crumble in chilli and fry for 2 mins. Add the cauli, split peas and coconut milk, then fill 1 empty tin with water and add to the pan. Season, bring to the boil, then lower heat and simmer for 40 mins, stirring occasionally. If liquid reduces too much, add a splash of water. Fry remaining shallots in oil on a high heat until crisp, then add remaining curry leaves and a pinch of mustard seeds and fry for 1 min. Serve dhal scattered with crisp shallots.
ingredients• Groundnut oil
• 4 shallots, sliced
• 1 garlic clove, sliced
• small handful of curry leaves
• 2 tsp mustard seeds
• ½ dried red chilli
• 1 small cauliflower, cut into florets
• 300g yellow split peas
• 2 x 400g tins of coconut milk