YELLOW SPLIT PEA AND COCONUT DHAL

The recipe uses 250g of split peas, they come in a 500g bag so I find it easier just to make double the quantity and freeze the leftovers. I also add a handful of fresh corriander if I have any. The first time I did this Finn asked why there was grass is his dinner, he ate it though.

1 sachet creamed coconut
600ml veg stock (one cube)
250g yellow split peas
2tsp finely grated ginger
2 cloves crushed garlic
2 onions finely chopped
1tsp garam masala
1tsp ground turmeric
1tsp ground cumin
1tsp ground coriander
2tbsp cooking oil

Gently fry the onion, ginger and garlic until soft. Add the spices and fry for a minute, then add the yellow split peas and cook for another minute. Add the stock and coconut and bring to the boil, then reduce to a simmer for about 50 minutes until the peas are soft but not mushy. If the mixture gets too dry during cooking add some more water.