Ingredients:
- 175g yellow split peas
- ½ tbsp coconut oil
- 1 small onion finely chopped
- 1 tsp minced garlic / 1 fat garlic clove crushed
- 1 tsp minced ginger / 1-2cm ginger
- ½ tsp yellow mustard seeds
- ¼ tsp turmeric
- 1 ½ tsp mild curry powder
- 50g unsalted cashew nuts chopped
- 1 very low salt vegetable stock cube (we used Kallo)
- 100g frozen chopped spinach
- plain yogurt pitta bread or rice, to serve
What to do:
- Soak the yellow split peas in a bowl of water for 20 mins. Rinse thoroughly in a few changes of water.
- Set pot to brown/saute and cook the onion for 5 mins, stirring from time to time until softened and starting to caramelise. Add the garlic, ginger and spices and cook for a further 1-2 mins allowing the aromas to release.
- Add the split peas to the pan, then pour in enough water to cover it by a few cms. Crumble in the veg stock cube. Set to pressure cook for 15 mins.
- When finished, stir through the frozen chopped spinach and garnish with cashews. Serve with a dollop of yogurt on top, pitta or brown rice.
Note: For small children pulse the cashews in a food processor or crumble into fine pieces – make sure you do this well so that there is no risk of choking.
Adapted from: https://www.bbcgoodfood.com/recipes/toddler-recipe-mild-lentil-spinach-dahl
