Yorkshire Dhal
Marrowfat peas, bicarbonate soda and mint simmered on the stove for a South Asian dal.
25 hr 30 min · Serves 8 · Medium
Ingredients
Method
Start cooking mode- Prep 1440 min · Cook 90 min · 1530 min total
- medium
- 1
Put the dried peas in a large bowl and cover with boiling water. Stir in 2 teaspoons of bicarbonate of soda and mix.
- 2
Check the peas after 1 hour and add more water until they are fully submersed. Soak overnight.
- 3
Rinse the peas thoroughly with many changes of water then place in a large pot. Add boiling water to cover the peas and stir in 1 teaspoon of bicarbonate of soda.
- 4
Bring back to the boil and simmer on a very low light for around 90 minutes, stirring frequently. Don't let the peas catch or the whole batch will be ruined.
- 5
When you are satisfied with the consistency, stir in the mint sauce. Check for seasoning and add salt and/or sugar to taste. Serve.hot.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
