Pea Dal and Coconut Chutney | Birds Eye

Ingredients

• 500 g Garden Peas 800g Birds Eye Peas
• 3 Cloves Garlic, roughly chopped
• 2 cm piece of Ginger, peeled and roughly chopped
• 2 Green Chillies, seeds in, roughly chopped
• 1 teaspoon Sea Salt
• 1 teaspoon Black Pepper
• 1 tablespoon Vegetable Oil
• 2 teaspoon Black Mustard Seeds
• 2 teaspoon Cumin Seeds
• 1 teaspoon Ground Turmeric
• 1 Onion, finely chopped
• 400ml can Coconut Milk
• 6 Curry Leaves (optional)
• 2 teaspoon Garam Masala
• Small handful chopped Fresh Coriander Leaves, to serve
• Coconut Chutney, to serve
• For the Coconut Chutney:
• 25 g Desiccated Coconut
• 1 small Red Onion, finely chopped
• 1 Garlic Clove, crushed
• 1 tablespoon White Wine Vinegar
• 1 tablespoon Tamarind Paste
• 1 tablespoon Olive Oil
• 3 tablespoon Greek Yoghurt
• Coriander, chopped
• Sea Salt & Black Pepper
• To temper the Dal (optional):
• 2 dried Red Chillies
• 1 teaspoon Cumin Seeds
• 1 teaspoon Coriander Seeds
• 6 Curry Leaves