This is an excerpt from the Winter issue of Positive Life. Read the rest of the intro, recipe and notes by subscribing so we can send you a copy or pick up one at one of our stockist. Subscribe | Stockists
Intro & Recipe by James Burke, Vegan Chef at Cornucopia.
Dal to me represents the best in winter comfort cooking. It’s as satisfying as anything I could think of preparing at any time of the year, but in winter it comes into its own. I like to keep the spices simple, relying more on the flavour of split peas, fried garlic and ginger. The addition of turmeric is more for the vivid colour it adds rather than the earthy flavour, while the cumin seeds lend a simple, uncomplicated touch of fragrance. Feel free to add some chilli, cardamom or cinnamon for a more spiced version.
This recipe incorporates the most colourful winter vegetables and also benefits from the addition of frozen garden peas and fresh coriander to brighten the whole dish up a little. It also provides a nourishing main course that includes much of your recommended daily nutrition needs. To make it easier, I have given separate lists of ingredients for each aspect of the preparation.
This is an excerpt from the Winter issue of Positive Life. Read the rest of the intro, recipe and notes by subscribing so we can send you a copy or pick up one at one of our stockist. Subscribe | Stockists
