1/3cupMcKenzie's Green Split Peasrinsed and soaked
2/3cupcoconut milk (from carton)
salt & pepperto taste
1tspolive oil (extra virgin)
1.5cupcauliflower blitzed into rice consistency
1cupbaby spinachroughly chopped
Instructions
In a medium saucepan over low-medium heat, add the olive oil and onion and sauté for 3 minutes until the onion begins to golden.
Add the ginger and chilli and sauté for another 2 minutes.
Next, add the ground turmeric and coriander and sauté for a further minute until aromatic.
Add the soaked split peas, coconut milk, salt and pepper, stirring to combine.
Cook for 20-25 minutes, until the split peas are soft and ready. If more liquid is needed, add water as necessary.
Just before the dahl is finished, heat the cauliflower rice in a frying pan with a drizzle of olive oil. Season with salt and pepper.
Stir the spinach through the dahl to wilt it.
Serve the dahl alongside the cauliflower rice.
Notes
PREP TIP: This recipe works best when the split peas have been soaked for at least an hour prior to cooking. Although it's not absolutely necessary, some 28ers tell us they prefer soaking their split peas overnight as they prefer a mushier consistency.