The Recipe
Serves: 4
Preparation: 10 minutes
Cooking Time: 25-30 minutes
“Turmeric has been used for almost 4000 years as a culinary ingredient, medicine as well as a holding religious significance in some cultures”.
There was a week or two I was reading and writing a lot about turmeric and the wonderful natural benefits it has on the body. Sure, you can take it in a supplement, but why not put it in your favourite drink, dessert or main meal? This cauliflower and split pea daal is a no-brainer and it is super easy to make, and look, you can serve it straight from the pan. Fry up some roti and you have the perfect sharing dish for 2 or 3 of your favourite people.
So here is a little bit about turmeric….
The vibrantly coloured rhizome turmeric that is turmeric stems from the ginger family and has been used as a culinary ingredient and medicine for 4000 years. It is native to Indonesia and India but is now used widely throughout the world.
It is regarded highly in both Ayurvedic and modern medicine, popularly known for its anti-inflammatory and anti-bacterial properties. The primary active substance in turmeric is curcumin which needs the help of black pepper to allow it to be easily absorbed into the body.
Just a small shpeel for you today - enjoy the recipe as much as I did !
THE INGREDIENTS
250g yellow split peas
2 tbsp of ghee (you can also use butter)
1/2 or 100g brown onion, finely chopped
1 tsp mustard seeds
1 tsp cumin
1/2 tsp black pepper
2 cloves garlic, finely chopped
5 g fresh ginger, grated
10g fresh turmeric (grated) or 2 tsp turmeric powder**
1.5 tsp of chat masala or garam masala*
1.5 tsp salt
400 mls coconut milk
200g water
400g cauliflower (cut into medium sized florets - you can use the stalk as well!)
Squeeze of lemon if you wish
Garnish with sliced red chilli and some green stuff of your choice (coriander or basil)
THE METHOD
Immerse the yellow split peas in water and allow to soak overnight. Drain before using.
In a medium saucepan or pot, heat the ghee on a medium heat and add in the onions. Cook until transluscent.
Add the mustard seeds and cumin seeds until fragrant.
Stir in the ginger, garlic and turmeric and stir until combined.
Now add the cauliflower, split peas, masala, coconut milk and water. Allow to cook on a medium heat until the cauliflower is tender and the split peas are cooked, stir occasionally.
Sprinkle in the salt to taste and add a squeeze of lemon if you wish.
Serve with rice or roti, garnish with greens and chilli.
Eat and enjoy !
* when using chaat masala, you can reduce the amount of salt to the recipe.
** to prevent extreme stains on your fingers when using fresh turmeric, oil your hand slightly before handling.
