Split pea tarka daal

Daal? Dal? Dhal? Either way, this recipe is super-delicious, easy, cheap and immensely comforting to eat. This recipe is more traditionally made with chana daal, which are split chickpeas, but it works well with the easier-to-source yellow split peas too

• 250g split peas
• 3 tbsp veg oil
• 1 tbsp cumin seeds
• 1 onion, finely chopped
• 1 small green chilli, finely chopped
• 2 cm piece of ginger, peeled and finely chopped
• 3 garlic cloves, finely chopped
• 200g tinned chopped tomatoes
• ½ tsp turmeric
• 1 tsp garam masala
• 1 heaped tsp ground coriander
• 1 tsp salt
• ½ tsp sugar
• Small handful fresh coriander, chopped

1. Rinse the split peas in a sieve under running water for a minute or so until the water runs clear
2. Put into a saucepan with 750ml cold water, stir well and bring to the boil
3. Skim off the scum (an enormously satisfying job) with a big spoon and stick the lid on
4. Then turn the heat down and simmer for 45-50 mins, stirring occasionally and adding more water to loosen it if needed. The peas should be crushably soft when cooked
5. Stir the cooked peas vigorously (or use a whisk) to break them down a bit, then set to one side
6. While the peas are cooking, heat the oil in a different saucepan over a medium heat
7. Add the cumin seeds and fry for 20 seconds until you can smell them
8. Add the onion, chilli, ginger and garlic and cook for 5 minutes unti soft and beginning to brown
9. Add the tomato, spices, salt and sugar. Stir together
10. Reduce the hear and cook gently for 20 mins
11. Tip the tomato sauce into the cooked split peas and stir in
12. Heat the mixture to a bubble, check the seasoning and add the fresh coriander just before serving

Eat with basmati rice or parathas (I love the frozen ones from Shana for a brilliant shortcut) or just on its own in a bowl – on the sofa, in a fluffy dressing gown, watching Ted Lasso for a maximumly comforting experience.