Plant-based· VG · GF · DF

Golden Turmeric Dal

Name: Golden Turmeric Dal
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Indian
Ingredients: 65g yellow split peas (dry), rinsed; 65g red split lentils (dry), rinsed; 250ml coconut milk; 160g (1 medium) sweet potato, 1cm dice; 140g onion; 90g carrot; 30g tomato purée; 12g garlic; 12g ginger; 6g (2 tsp) veg bouillon powder; 6g turmeric; 3g garam masala; 1g cinnamon + chilli flakes; 2 bay leaves; 12ml rapeseed oil; 600ml water

Coconut dal of red lentils and split peas with sweet potato and carrot.

makes 17 blocks, about 11p each

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BatchJoy

batchjoy.com/recipes/golden-turmeric-dal/

Illustration of a bowl of Golden Turmeric Dal

Time: 1 hr 10 min10 min prep · 1 hr cook
Makes: 17 blocks
Cost per blockPer block: 11p
Calories per blockCalories: 72 kcal
Spice: 1 of 5

You’ll need

Batch size

blocks

65gyellow split peas (dry), rinsed
65gred split lentils (dry), rinsed
250mlcoconut milk
160g (1 medium)sweet potato, 1cm dice
140gonion
90gcarrot
30gtomato purée
12ggarlic
12gginger
6g (2 tsp)veg bouillon powder
6gturmeric
3ggaram masala
1gcinnamon + chilli flakes
2bay leaves
12mlrapeseed oil
600mlwater

Allergens: none of the 14 major allergens in the ingredients as listed. Check the labels on stock cubes, sauces and pastes, as brands vary.

Serve it

Rice and a squeeze of lemon · Flatbread and cucumber salad · Topped with a crispy fried egg

Method

Step 1: Put the rinsed split peas, the water and the bay leaves in a large pan. Bring to the boil, skim off any foam, then simmer, partly covered, for 25 minutes.
Step 2: Meanwhile heat the oil in a frying pan over a medium heat and soften the onion and carrot for 8 minutes. Add the garlic, ginger, spices and purée and stir for 2 minutes.
Step 3: Tip the onion mixture into the split peas with the red lentils, sweet potato and bouillon. Simmer for 20 minutes, stirring often so it doesn't stick, until everything is soft.
Step 4: Stir in the coconut milk and simmer for 5 minutes, mashing a little for creaminess. Add a splash of water if it's thicker than porridge. Taste and season.
Step 5: Remove the bay leaves, cool, portion into 70g blocks and freeze.

Hotter: finish with chilli flakes sizzled in a little hot oil.

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per block	72	2.3g	7.5g	3.3g	2g	0.18g
Per 3 blocks	216	6.9g	22.5g	9.9g	6g	0.54g

Cook’s notes

Soaking the split peas for 2 hours cuts their cooking time to about 15 min.
Butternut squash can replace the sweet potato.

Serve it

Rice and a squeeze of lemon · Flatbread and cucumber salad · Topped with a crispy fried egg.

Freeze, reheat and serve

Freeze: Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
Reheat: Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
A portion: 3 blocks (210g) make a dinner for one adult: about 216 kcal and 6.9g protein before rice, bread or potatoes.

Golden Turmeric Dal questions

Can I use only red lentils?

Use all red lentils if you don't have split peas. Skip the 25-minute simmer and add the lentils, water and bay straight in with the onion mixture, then cook for about 20 minutes until soft; the texture will be smoother.

Can I make it in one pan?

Fry the onion mixture in the large pan first, then add the split peas, water and bay and simmer for 25 minutes before adding the lentils. Stir more often, as the spices can catch on the base.

Why skim the foam off the split peas?

The foam is starch and protein from the split peas. Skimming it stops the pan boiling over and gives a cleaner-tasting dal.