At 6.30 when I wake my thoughts wander into dark places but picking up this phone and writing has become a way of repelling them. So here I am blogging again.
As you know we are getting pretty good at thrift in our household. A week ago I read an article about the weekly life of an out of work Liverpool man as he tried to make financial ends meet. He was a victim of circumstance and poor policy. It is a gritty tale worth reading, and in particular I was sadddned to read that he spent his tiny food budget on frozen foods to stretch it far enough. In this household we might have few pennies but we have hearty appetites and meal times are something we look forward to. Eating together brings us a lot of joy. I wish I could cook something for him now.
I don't really understand what happened to our attitudes to food. I'd like to share with you a dish that we regularly make for its thrift and its flavour. You will love it, but it isn't complex, and you won't need to pull aside a shop assistant to point at something alien on your shopping list. This dish is what we consider to be peasant food, just tasty, nourishing, economical food for the hard working. Well, that's all we ever want. Food has yet to become so dull to us that we have to start inventing exotic ingredients, or arranging things in architectural fashion on our plates. I've been there and done that in my perfectionist past. I have stressed about dinner parties, now that is shameful! At the end of the day I look for a bit of pleasure in the making, for me this usually requires a certain amount of meddling with the recipe.
Most of the ingredients are things we consider to be store cupboard ingredients in our house; we cook a lot and these are ingredients that last for ever. So this meal of around 6 servings tends to cost us around 20 pence per head. It will cost more if you are not in the habit of keeping a good stock of basic spices.
Yellow spilt pea dahl and rice.
Serves: 6
1 1/2 dessertspoon vegetable oil
4 cups yellow split peas
12 cups of hot water or better still light stock
1 onion roughly chopped
2/3 cloves garlic just squashed
3 pinches of sea salt
3 teaspoons tomato puree,
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground coriander
lemon juice of half a lemon
Tabasco sauce or chilli if you like heat
Cooked rice to serve it with
Gently heat the oil in a deep pan, add the salt, onion, garlic. Turn the heat low, cover and leave to sweat (5 min) but not brown.
Pour in the hot water or thin stock. Add the yellow split peas. Cover and leave to cook for 25 minutes.
Add the tomato puree and turmeric and cook until tender and thickened. Stir it from the bottom continuously now and add more water, if necessary, to prevent drying out or sticking. Continue simmering and put some rice on.
Heat oil in a small saucepan over medium heat and add all the ground spices; stir until fragrant, about 2 minutes. Add this to the cooked split peas. Squeeze in the lemon and add heat to taste. Stir well. At this point I use a hand blender to blend and mix everything. It makes for a smooth dahl which Xavier prefers.
Serve over rice and at the table we leave it to you to squeeze extra lemon juice, add drops of Tabasco, and season further with black pepper. A knob of butter on top is even better.
This feeds us for a couple of days and we keep it in the fridge to heat a quantity as needed. On reheating we usually have to add a little more water. You can decide if you prefer a thick or thinner dahl. If you have fresh herbs like mint or corriander they serve up really well with this meal. I sometimes add dried thyme when it's cooking.
If you do decide to make this it would be great to hear how you get on and see a picture or two. I should take a few snaps when we next make this. Like I say, it isn't fancy but boy it is good. My difficulty is that I get bored easily so i like to make lots of different meals, whilst my family keep requesting favourites like this!



