Black Eyed Peas Dahl
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.
