Ve, DF, GF
- 2 cups yellow split peas (or lentils)
- 2 teaspoons turmeric
- Vegetable oil
- 3 teaspoons cumin seeds
- ½ medium onion, diced
- Chilli powder (to taste)
- ½ cup Greek Style Raglan Coconut Yoghurt
- 1 teaspoon garam masala powder
- 1 teaspoon curry powder
- 2 teaspoons mustard
- 4 chopped tomatoes
- 1 teaspoon salt
- 1 stock cube or equivalent (optional)
To garnish: chilli flakes, Greek Style Raglan Coconut Yoghurt, coriander
To cook the split peas, place them in a saucepan with 4 cups of water and simmer for approximately 20-30 minutes. If desired, add some stock to the pan to give more flavour.
In the meantime, place 2 teaspoons of oil, the diced onion and cumin seeds in a pan – fry till the onions are translucent. Add the tomatoes and combine well.
Once the split peas are cooked (soft but not soggy), drain the water (leaving ~3cm at the bottom) and stir in turmeric, chilli, curry powder and garam masala. Add the tomato and onion mix from the pan and stir well. Next, add the Greek Style Raglan Coconut Yoghurt and salt, stirring until evenly combined.
Serve with garlic naan bread, coriander and more Greek Style Raglan Coconut Yoghurt mixed with a hint of chilli.
THANK YOU RAGLAN COCONUT YOGHURT!