Sunshine-On-A-Plate Recipes

Bill Granger’s sunshine-on-a-plate recipes are guaranteed to warm you from within

YELLOW SPLIT PEA AND TURMERIC DAL

serves 4-6

1 onion, roughly chopped

8 cm piece fresh ginger, peeled and roughly chopped

3 garlic cloves, roughly chopped

5 cm piece fresh turmeric

4 tbsp light-flavoured oil

3 tsp fenugreek seeds

3 tsp yellow mustard seeds

3 tsp ground coriander

3 tsp ground cumin

1½ tsp chilli powder

250 gm yellow split peas 600ml coconut milk 6 makrut lime leaves

TO SERVE Fruity chutney

1 large handful mint, chopped 1 large handful coriander, chopped

1 green chilli, sliced Coconut yoghurt Pickles, optional

1 Put the onion, ginger, garlic and turmeric into a food processor and mix to create a rough paste. Heat the oil in a large heavy-based pan over medium heat. When the oil is hot, add the paste, fenugreek seeds and mustard seeds. Cook for five minutes, stirring frequently, until the paste is fragrant. Add the ground coriander, ground cumin and chilli powder and cook for another minute.

2 Pour the split peas and coconut milk into the pan along with 500 ml cold water. Add the makrut lime leaves. Bring to the boil, simmer strongly for 10 minutes, stirring frequently, then reduce the heat and simmer gently for 45 minutes, stirring to prevent sticking. If it looks dry, add more water.

3 Serve the dal with a rich, fruity chutney along with the mint, coriander, chilli, a dollop of coconut yoghurt and, if you like, some pickles.

BRAISED TOFU AND MUSHROOMS WITH BLACK BEANS AND CHILLI TOMATO SAUCE

serves 4