Black Eyed Peas Dahl

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Step 1.

Finely slice your onions and mince your garlic.

Step 2.

Add your veg to a saucepan on high heat and sauté for a few mins.

Step 3.

Add your paprika, ground cumin and coriander, and stir for a few mins.

Step 4.

Drain your black-eyed beans and add to your saucepan along with the chopped tomatoes, coconut milk and scotch bonnet chilli jam (or a diced scotch bonnet).

Step 5.

Bring this to a boil and reduce slightly.

Step 6.

Pulse your dahl slightly using a magimix or a blender.

Step 7.

Now for the pickles, pour in 600ml water, vinegar and sugar. Season lightly with salt and bring to a boil.

Step 8.

Finely slice your chilli and spring onions. Slice your cucumber, daikon and white cabbage using a mandolin, and add this all to a deep bowl.

Step 9.

Pour your pickling mixture on top of your veg and submerge the veg well.

Step 10.

Smoosh your dahl on a few flatbreads and drizzle over on some yoghurt. Garnish with pickles, Bombay mix and coriander. Drizzle over some oil and tuck in.

Make a big batch and freeze it!

For the Dahl
2 White Onions
6 Cloves of Garlic
1 Tsp Paprika
2 Tsp Ground Cumin
2 Tsp Ground Coriander
500g Black Eyed Beans
400g Chopped Tomatoes
100g Vegan Coconut Yoghurt
350ml Coconut Milk
1 Tbsp Scotch Bonnet Chilli Jam or 1 Scotch Bonnet
For the Pickles
1l White Wine Vinegar
500g Caster Sugar
2 Chillies
1 Cucumber
¼ White Cabbage
¼ Daikon
Bunch of Spring Onions
250g Bombay Mix
Handful of Coriander
Salt
Vegetable Oil