Baked Tarka Daal – Cauliflower, Split peas and Chapatti


I was at the library the other day getting kids books and realised that they have loads of cook books in there! As I am running out of room in my house I thought I would get a few out and get a few new recipes for the blog! To be honest when you buy a cook book you only really do up to 10 recepies out of it anyway so this way the books are free and I can keep record of the good recipes on here instead of cluttering up my book shelves.

I got this one from “Super Food Family classics” by Jamie Oliver – annoying man… but easy recipes. The photo on this recipe pulled me in, I don’t often choose something without a photo to be honest. The dish wasn’t exactly his recipe by the end though as I thought it needed a bit more flavour!

I made a massive portion of this which will feed about 8 with rice and chapattis, its good for freezing so make a vat or adjust accordingly. If you want it spicier add some chilli powder too.

Takes around 2 hours
Serves 8

6 cloves of garlic –  chopped fine
4cm piece of ginger – choppped fine
2 red chillis – chopped fine
a handfull of chopped corriander stalk.
4 teaspoons black mustard seeds
1 cinnamon stick
2 onions – diced
1 cauliflower – chopped into 2cm chunks, inner leaves and soft stalks included.
4 teaspoons curry powder
1 soft mango. (I used tinned) diced.
1.25 litre vegetable stock
1 tin of plum tomatoes
500g dried yellow split peas
Olive oil.
Chapattis, yoghurt and coriander to serve.

I added these optional extras to enhance the taste.

juice of 1 lemon
2 tbsp Tomato puree

2 tsp Garam massale
2 tsp Fenugreek leaves
1 tsp cumin powder
30g butter

Pregeat the oven to 200c/gas mark 6 the heat 1tbsp of oil in a large ovenproof pan and add the ginger, garlic, coriander stalk, chiili, mustard seeds and cinnamon and cook gently until golden. Then add the onions, cauliflower, curry powder and cumin powder and cook for 5 minutes, stirring so it does not burn on the bottom of the pan.


Add the diced mango and the vegetable stock and then the tin of tomatoes and tomato puree then rinse and add the yellow split peas and season with 1tsp salt. Bring to the boil for 10 minutes and then put into the oven.

After 40 minutes take out 1/3rd of the mixture ( not the cinnamon!) and blend into a paste and return to the pot. Sprinkle with the garam massale and fenugreek leaves and check the seasoning. Add more salt if needed then return to the oven for another 40 minutes.

Before serving add a big squeeze of lemon juice and the butter and serve with a dollop of yoghurt, chopped corriander and warm chappatis! You can make rice if you want to but I didnt think it needed any.






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