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Darren Robertson's nourishing split pea dhal

Name: Darren Robertson's nourishing split pea dhal
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6
Ingredients: 2L (8 cups) chicken stock; 1/4 cup (60ml) sunflower oil; 1 cup loosely packed curry leaf sprigs; 2 onions, thinly sliced; 5cm piece (20g) turmeric, finely grated; 5cm piece (25g) ginger, finely grated; 6 garlic cloves; 1/2 cup (100g) Puy lentils; 1/2 cup (100g) buckwheat; 1/2 cup (100g) yellow split peas; 2 tbs white quinoa; 6 eggs, at room temperature; 1 cup (280g) Greek yoghurt, plus extra to serve; 4 baby cucumbers (cukes), peeled, chopped; Baby coriander sprigs, mint leaves & lime wedges, to serve; 1 cinnamon quill; 1 tsp each fennel seeds & dried chilli flakes; 1/2 tsp fenugreek; 4 each cardamom pods & cloves; 1 tsp each coriander seeds & cumin seeds; 1/2 tsp black peppercorns

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15m

Split pea dhal with curry leaf, cucumber and mint

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Oct 01, 2017

We're willing to bet you haven't had anything for breakfast like this before.

2L (8 cups) chicken stock
1/4 cup (60ml) sunflower oil
1 cup loosely packed curry leaf sprigs
2 onions, thinly sliced
5cm piece (20g) turmeric, finely grated
5cm piece (25g) ginger, finely grated
6 garlic cloves
1/2 cup (100g) Puy lentils
1/2 cup (100g) buckwheat
1/2 cup (100g) yellow split peas
2 tbs white quinoa
6 eggs, at room temperature
1 cup (280g) Greek yoghurt, plus extra to serve
4 baby cucumbers (cukes), peeled, chopped
Baby coriander sprigs, mint leaves & lime wedges, to serve

Dhal spice mix

1 cinnamon quill
1 tsp each fennel seeds & dried chilli flakes
1/2 tsp fenugreek
4 each cardamom pods & cloves
1 tsp each coriander seeds & cumin seeds
1/2 tsp black peppercorns

Method

1.

For the spice mix, place all ingredients in a large frypan and dry roast, stirring frequently, for 3 minutes or until fragrant. Transfer to a small food processor and whiz to a fine powder. Set aside. (Spice mix can be stored, in an airtight container, for up to 2 months.)
2.

To make the dhal, heat stock in a saucepan over medium heat until hot, then reduce heat to low.
3.

Meanwhile, in the frypan used to toast spices, heat oil over medium-high heat. In 2 batches, add curry leaves and cook for 30 seconds or until bright green. Remove and drain on paper towel. Set aside.
4.

Add onion, turmeric, ginger and garlic to curry leaf oil and cook, stirring occasionally, for 6 minutes or until onion has softened. Add spice mix and cook, stirring constantly, for 1 minute or until fragrant. Add lentils, buckwheat, split peas and quinoa, and cook, stirring occasionally, for 2 minutes or until heated through. Add 2 cups (500ml) hot stock to pan and cook, stirring occasionally, for 5 minutes or until reduced slightly.
5.

Continue adding 2 cups (500ml) stock every 5 minutes, stirring occasionally, until all stock is added. Reduce heat to medium and cook, stirring occasionally, for 15 minutes or until lentils, buckwheat, split peas and quinoa are tender (add 1/4 cup [60ml] hot water if dhal has thickened too much).
6.

Meanwhile, cook eggs in a saucepan of boiling water for 6 1/2 minutes. Transfer to a bowl of iced water and peel when cool enough to handle.
7.

Divide dhal among serving bowls. Top with yoghurt, halved boiled eggs, cucumber, fried curry leaves, baby coriander, mint and lime wedges. Serve with extra yoghurt on the side.