Prep - 15 mins
Total time -1 hour 10mins
Makes - 2 portions
Calories per portion - 597 kcal
- 1½ tsp coriander seeds, coarsely ground
- 1½ tsp cumin seeds
- 1½ tsp nigella seeds
- 1½ tbsp sunflower or coconut oil
- 1 onion, finely chopped
- ½ tsp ground turmeric
- 50g dried yellow split peas, rinsed
- 200ml lighter coconut milk
- 2 medium sweet potatoes, about 375g, peeled
- 160g young spinach (or frozen leaf spinach)
- juice of ½ lemon
- a handful of coriander to serve
Add 1 teaspoon of each of the seeds to a saucepan and dry toast for 45-60 seconds until aromatic. Measure in 1 tablespoon of oil, add the onion and a pinch of salt and cook for 5 minutes or until the onion is soft. Stir in the turmeric, followed by the split peas, coconut milk and 300ml water. Bring to a simmer, cover and cook for 50-60 minutes, stirring occasionally, until tender and starting to break down (add extra water if needed during cooking).
Once the split pea dhal is on, preheat the oven to 200°C, fan 180°C, gas 6. Chop the sweet potatoes into roughly 1.5cm chunks and toss with 1⁄2 tablespoon of oil, 1⁄2 teaspoon of each of the seeds and seasoning. Spread out in a roasting tin and roast for 25-30 minutes until tender and starting to caramelise, turning halfway.
When the split peas are tender, give the dhal a good stir so that you still have some texture to the peas, but it is thickened by some of them being broken up. Stir the spinach into the dhal, cover the pan and let it wilt. Add lemon juice and season to taste. Ladle into warmed bowls and top with the sweet potatoes, yogurt and coriander to serve.