Vegetarian food is delicious and easy to cook. I don’t on purposely try to eat meatless meals but living with a vegetarian it happens. (Obviously) We recently made an incredible split pea dal, courgette rosti and egg combo and I wanted to share.
This is a really simple but delicious recipe that you can make in bulk and eat in loads of different ways. With flatbreads, spread on toast and then a fried egg on top, mixed into scrambled eggs. Or served with rosti’s and eggs. Here’s the recipe.
Put in your trolley
250g yellow split pea
1 litre water
3/4 tsp turmeric
1/2 red chilli cut into two large pieces
1tbsp vegetable oil
1 small onion finely chopped
2 cloves garlic finely chopped
2cm ginger finely chopped
1/2 red chilli finely chopped
1 tsp ground coriander
1 tsp cumin seed
1/2 tsp salt
3/4 tsp garam masala
Juice 1/2 lemon
Rince the split peas until the water runs clear. Add them to the pan and a litre of water. Bring to the boil and then simmer for 30/40 minutes. (Add extra water if it begins to stick.) In a separate pan fry the onion, chilli, oil, garlic, garam masala and salt. Once the split peas are ready stir through and you’re there.
We served this with a courgette and potato rosti.
Grate, or spiralise and chop 100g of courgette and 100g potato. (We used Charlotte potatoes.) Squeeze out all the moisture you can and shape into patties. Fry in a pan for a two minutes ish and then flip. At the same time fry two eggs sunny side up.
Serve the dal with the rosti and fried egg. Perfection.
Number’s if you’re bothered
Depending on how much dal you eat (it is delicious) this comes to around 400cals per portion. (If you split the dal into four.) If you want you can replace the egg with more vegetables to make it vegan too.)
I often include a book to read but this time I recommend cooking this dal with a friend/partner and cuddling up together on the sofa in your pjs. It’s the perfect weekend comfort food.