Kale and Chana Dhal
A simple and nutritious dhal, packed with flavour – at just 80p per portion, it’s perfect for a family meal on a Meat Free Monday!
Rinse the yellow split peas until the water runs clear.
Cover the split peas with water in a pan and bring to the boil then simmer for 40 minutes until just tender.
Meanwhile chop the onions, garlic, ginger and tomatoes finely.
Heat the cumin seeds in the oil for 30 seconds, then add the onions, garlic tomatoes and ginger and cook for 5 minutes.
Add the rest of the spices and 100 ml water and cook for a further 10 minutes.
When the yellow split peas are cooked, loosen them with a whisk and then add them to the onion mixture.
Shred the kale roughly and then place on top of the dhal to cook for 5 minutes.
Serve with brown basmati rice.