Peak season produce from our farm, of Sweetcorn and Spinach cooked down into this wonderful split pea dal. Gentle warming spices, with the sweetness of corn and a punchy topping to take dal to the next level.

Preparation time: 
Dietary type: 

For the dal


250g Split Yellow Peas (Soaked overnight with 1tsp of Bicarb)

1 Onion (Peeled and Chopped into quarters)

4 Cloves Garlic (Peeled)

Thumb sized piece of Ginger (Peeled)

½ tsp Turmeric

1 tsp Ground Cumin

1 tsp Ground Coriander

1/4 tsp Chilli powder

Tin of Coconut milk

1 tin of water

2 Cobs of Corn (Kernels cut from the cob)

250g Spinach (Washed and roughly chopped)

1 tbsp Mango Chutney


For the topping


Handful of Sweetcorn

1 Red Chilli (Finely sliced)

2 Cloves Garlic (Finely Sliced)

1 Lime

Olive/Sunflower oil

1 tsp Cumin


Step 1.


Make a paste out of the onion, garlic and ginger by either using a blender or grating into a bowl. Get a large pan and place over a medium heat add a good splash of oil. Add the paste and fry over a low heat for 5 mins. Add your spices and fry for another minute.


Step 2.


Add the splits peas to the pan and stir well. Add the coconut milk, then fill the can with water. Add the can of water then the corn leaving a couple of handfuls for serving. Add the mango chutney. Cook over a low heat for 45 mins stirring often until the peas are soft and the dal has thickened nicely. Season to taste with salt.  


Step 3.


Add your spinach and cook for 3-4 mins. Then take off the heat and allow to sit. Now make your topping. Get a frying pan and add a splash of oil and heat over a medium heat. Add your garlic, chilli and cumin seeds and fry for 1-2 mins until the garlic starts to brown. Add your corn and cook for another 1-2 mins. Pour into a bowl then add the zest and juice of a lime. Add a pinch of salt and mix well.


Step 4.


Serve with the dal in a bowl then spoon over the limey topping. Serve with some steamed rice or chapatis.


Recipe by Martin Hill 

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