I met a lovely Indian lady named Nisha a few years ago and she invited me into her home and taught me some basic Indian cooking skills. Her family has always cooked everything from scratch, and all their recipes have been handed down the generations. They are the absolute picture of health.
Although this isn't one of her recipes (they are top secret!), it’s an adapted quick version and one of my most frequently cooked family meals. The spices (especially turmeric) will help with inflammation, are packed with antioxidants, and act as a digestive remedy (read: sayonara boating). What’s more is that the split peas are a good source of plant based protein and fibre. Simply put, it’s a deliciously nourishing and well-balanced meal.
1 heaped tsp black or brown mustard seeds
Small handful of curry leaves (fresh or dried)
1 1/2 cups dried yellow split peas, soaked
4 cups chicken broth (preferably home made)
1 BPA-free tin diced tomatoes
1 BPA-free tin coconut cream
3 tbsp ghee or butter
1 brown onion
2 cloves of garlic
Thumb nail size piece of ginger, grated
2 tsp fenugreek seeds
1/2 tsp fennel seeds
1 tsp cumin seeds
1 heaped tsp turmeric powder
1 tsp garam masala
1. In a large pot over a medium heat, melt the butter or ghee. You can use coconut oil for a DF version.
2. Add the onion and cook until soft and transparent.
3. Add garlic and ginger, stirring well.
4. Add in all the spices and cook for 2-3 minutes. Keep stirring so that the spices don’t burn.
5. Add in the tin of tomatoes and cook for a further 2-3 minutes.
6. Add the tin of coconut cream, broth and split peas. Stir well.
7. Cook for 40-50 minutes on a low-medium heat until the split peas are soft. You may need to add more broth if it starts to look a bit dry.
Serve with steamed brown rice, quinoa or buckwheat.