yellow split pea and wild garlic tarka dhal

The wild garlic (ramps) is added at the final stage of the cooking process so that its unique garlicky flavour remains a prominent element of the lovely combination of flavours at the heart of this rich, spicy comfort food dish.

200 g yellow split peas
60 g wild garlic leaves, washed and roughly chopped
1 onion, finely chopped
4 cm piece fresh ginger, finely chopped
1 tin organic chopped tomatoes
1 tsp turmeric
1 green chilli, seeds in (de-seed for a milder heat), finely chopped
½ tsp sea salt
2 tbsp fresh coriander
2 tbsp peanut oil
1 litre water

For the tarka (spiced oil):
2 tbsp peanut oil
1 banana shallot, very thinly sliced
1 tsp chilli flakes
1 tsp cumin seeds
1 tsp black mustard seeds
pinch of asafoetida

View the full recipe at The Circus Gardener’s Kitchen →