Meatless Monday : Yellow split pea dhal with nigella seed naan bread

Now that Autumn is here salads have started to lose their appeal.  If you read the yoga blog regularly you will know that according to Ayurveda, yoga’s ‘sister’ science, the recommendation for Autumn is foods that are warm, moist and spicy.  To read more please see Ayurveda and autumn 
This split pea dhal fits the bill perfectly.  

Yellow split pea dhal with nigella seed naan bread

Serves 2-3 

You will need

For the dhal 

100g dried yellow split peas (the no need to soak kind)
1 tbsp oil
1 onion, peeled and chopped
120g chestnut mushrooms, sliced.
2 cloves garlic
½ tsp ground ginger
1 tsp turmeric
1 level tsp cumin
1 level tsp garam masala
¼-½ tsp chilli flakes 
½ tsp mustard seeds
2 curry leaves
1 tbsp lemon juice
1 tsp salt in 150 ml hot water
2 tbsp tomato puree
1//2 can coconut milk
Handful spinach leaves

Rinse the yellow split peas and put them in a saucepan. Bring to the boil and reduce heat to simmer for at least 45 minutes.  Stir occassionally to prevent the peas sticking to the bottom of the pan.  When tender, drain thoroughly.

Heat the oil and cook the onion around 3 minutes.  Add the garlic, mushrooms and spices and continue to cook for a further 2 minutes adding some of the salt in water if necessary.  Add the yellow split peas, tomato puree, lemon juice and the remaining salt in water.  Bring to the boil, then reduce heat and add the spinach.  Cook for 2 minutes or so while the spinach wilts.  Stir in coconut milk and heat through.  Remove the curry leaves and serve with the naan bread.

For the naan bread
250g flour (I used khorasan flour, an ancient wheat but rye or spelt would be great)
½ tsp salt
1 sachet quick acting yeast
120ml almond milk
1 tbsp olive oil
½ -1 tsp nigella seeds
Olive oil spray for greasing

Mix the dry ingredients.  Heat the milk and oil to warm and stir into the flour.  Knead according to the instructions on the yeast packet.  Usually knead for 10 minutes, cover with oiled cling film and rest for up to an hour in a warm place to double in size.  Tip the dough out onto a floured surface and knead again.  Shape the dough  - traditionally tear shaped but this is optional. Place on a baking tray that has been sprayed with olive oil spray. Leave for a further half hour. Place in a pre-heated hot oven on a for around 10 minutes.  Serve with the dhal.

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