Recipe: Pea dal and coconut chutney

Pea dal and cocnut chutneyPea dal and cocnut chutney
Pea dal and cocnut chutney
November is World Vegan Month so if you aren’t already a vegan, why not try some plant-based recipes? We love this recipe for pea dal and coconut chutney, which is lovely on its own or to share as a tasty accompaniment to your favourite veggie curry.

Ingredients

500g frozen peas

3 cloves garlic, roughly chopped

2 cm piece of ginger, peeled and roughly chopped

2 green chillies, seeds in, roughly chopped

1 tsp sea salt

1 tsp black pepper

1 tbsp vegetable oil

2 tsp black mustard seeds

2 tsp cumin seeds

1 tsp ground turmeric

1 onion, finely chopped

400ml can coconut milk

6 curry leaves (optional)

2 tsp garam masala

Small handful chopped fresh coriander leaves, to serve

Coconut chutney, to serve

For the coconut chutney:

25g desiccated coconut

1 small red onion, finely chopped

1 garlic clove, crushed

1 tbsp white wine vinegar

1 tbsp tamarind paste

1 tbsp olive oil

3 tbsp of Vegan Greek yoghurt

chopped coriander

Sea salt and black pepper

To temper the dal (optional)

1 tbsp vegetable oil/ghee

2 dried red chillies

1 tsp cumin seeds

1 tsp coriander seeds

6 curry leaves

Method

To make the coconut chutney, mix all the ingredients in a bowl and leave to one side.

Bring a pan of water to the boil, then add the peas an bring back to the boil. Remove from the heat, drain the peas and refresh under cold water.

Hide Ad
Hide Ad

Place approximately a third of the peas into a blender with 150 ml cold water and process to a smooth purée. Put the remaining peas and the pea purée to one side.

Finely chop the garlic, ginger, chillies and salt and mix.

Heat the vegetable oil in a pan until hot. Add the mustard seeds, cumin seeds, garam marsala and turmeric. Fry, stirring constantly, for 30 seconds before adding the onion.

Reduce the heat down and cook the onion with the spices for 4-5 minutes until they are soft and translucent, stirring frequently. Add the garlic, ginger and chilli paste. Cook for another 3 minutes, stirring frequently.

Add the coconut milk, the pea purée, and curry leaves (if using). Stir and reduce the heat to low. Bring to a simmer and cook for a further 10 minutes until the liquid has reduced, stirring occasionally.

Add the remaining cooked peas and bring to a simmer.

Hide Ad
Hide Ad

To temper the dal, add the oil to a frying pan on a low heat. Add the chillies, cumin and coriander until it crackles. Add curry leaves for ten seconds then remove and pour over the dal.

Remove the dal from the heat and serve with the chopped coriander, flatbreads or rice and the chutney.

Recipe courtesy of Yes Peas!

Comment Guidelines

National World encourages reader discussion on our stories. User feedback, insights and back-and-forth exchanges add a rich layer of context to reporting. Please review our Community Guidelines before commenting.

News you can trust since 1754
Follow us
©National World Publishing Ltd. All rights reserved.Cookie SettingsTerms and ConditionsPrivacy notice