Soak 250g of yellow break up peas in chilly water in a single day (or put them in very first thing within the morning for the night). Drain them, tip them right into a saucepan and canopy with chilly water. Convey to the boil, then cook dinner for about 20-25 minutes till tender sufficient to crush. Add slightly salt about quarter-hour after they've come to the boil.
Make a herb paste: toast 80g of cashews in a dry, shallow pan till golden. Tip them into the bowl of a meals processor, add 50g of coriander leaves and stalks, and 50g of basil and course of to a tough paste. Combine in 4 tbsp of freshly squeezed lime juice.
Whereas the break up peas are cooking, peel and roughly chop 1 medium-sized onion and finely slice 3 cloves of garlic. Heat 2 tbsp of groundnut or vegetable oil in a medium-sized saucepan, add the onion and garlic and cook dinner over a reasonable warmth for 10 minutes, stirring often, till gentle and translucent.
Stir 1 tsp every of floor turmeric and paprika into the onions, then roughly chop and add 500g of tomatoes. Let the combination cook dinner, on low warmth, for about quarter-hour, then stir within the drained, cooked break up peas, 200ml of their cooking water and 5 tbsp of the herb paste.
Stir effectively and convey to the boil, then ladle into bowls.
For a very velvety texture, take away a 3rd of the combination with a ladle and course of briefly in a meals mixer, then stir again into the cooked break up peas.
There could also be some spare herb paste. It is going to maintain within the fridge, in tremendous situation, for a number of days in a stoppered jar. You should utilize it for pasta.
Observe Nigel on Twitter @NigelSlater
As a reader of the Guardian’s meals journalism, we’d love to listen to from you. Take part in our survey for an opportunity to win a Feast apron and mug, or a Guardian tote bag. Take the survey right here.
Post a Comment