Spiced Aromatic Split Pea Dhal


  • 400g/14oz yellow split peas, soaked overnight and rinsed well
  • 1 tbsp. olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tbsp. garam masala
  • 1 tsp. ground turmeric
  • 1½ tsp. red chilli powder
  • 400 g. can of tomatoes
  • 4 eggs
  • Small bunch of fresh coriander, chopped (reserve some for garnish)


  1. Put split peas in pan and cover with water. Add pinch of salt and bring to boil, then reduce to simmer and cook for about 30-40 mins or till split peas are tender. Skim off any scum that rises to surface and top up with hot water as it cooks, if it starts to dry out at all. Drain through colander and put to one side.
  2. Heat oil in large, deep frying pan over medium heat. Add onion and cook for 2-3 mins till soft, then add garlic and cook for 1 min. Season with sea salt and freshly ground black pepper then stir in garam masala, turmeric and chilli powder.
  3. Reduce heat, add split peas to pan and stir, then add in tomatoes and chop them in pan. Bring to the boil, reduce to simmer and cook for 15-20 mins or till mixture is thick (top up with hot water if too dry). Taste and season, if needed. Meanwhile, add eggs to pan of water, bring to the boil then reduce to simmer and cook for about 5 mins, or till cooked to your liking (don’t over cook them though). Stir coriander through dhal and serve piping hot, topped with one egg per person and garnished with coriander leaves.

Source: www.prima.co.uk

Moroccan Chickpea Roast and Citrus-Aromatic Bulgur


For the bulgur-
1 cup of bulgur
zest of peel of 1/2 an orange
2 cups of water
a dash of salt

For the roast-
1 large quince, or 2 small ones (if you don’t have access to quince, you can either leave it out or try to replace with apples)
1 red bell pepper
1 elongated aubergine/eggplant (1/2 of a regular one)
1 carrot
1 medium potato
1/2 onion
2 tomatoes
1.5 cups of pre-cooked chickpeas *

The sauce for the roast-
2 cups of water
3 Tbs of coconut milk
2 pinches of cayenne pepper powder
4 pinches of turmeric powder
3 pinches of ground coriander seeds powder
3 Tbs of organic maple syrup
salt (to flavour)

ingredients for Moroccan medley-vegaNoga

  1. Preheat your oven to 180oC / 350oF
  2. Slice and dice all the vegetables for the roast and place them in a ceramic dish (suitable for the oven) along with the cooked chickpeas.
  3. Mix all the dry spices together in a small bowl and then add the rest of the ingredients for the sauce for the roast. Mix it all well and then pour all over the vegetables.
  4. Cover the dish with silver foil and bake for 45 minutes.
  5. In the meantime prepare the bulgur by mixing it with 2 cups of water and salt in the pot and cooking it lidded on the stove at a low temperature until you notice that all the water has absorbed into the bulgur. It will cook faster than rice, as bulgar is semi-cooked cracked wheat and it cooks faster.
  6. After the bulgur is fully cooked, grate the peel of 1/2 of an orange into the bulgur using the small blade of your grater and mixing it all in evenly while it’s still steaming and cover with the lid for a few minutes, so that the aroma from the peel will soak through the grain.
  7. After 45 minutes in the oven, remove the silver foil and bake for another 10 minutes. Poke the potatoes to make sure they’re soft, if they’re not fully soft, leave in for a few more minutes and then broil/grill for another few minutes if you like it crispy on top.
  8. Serve the vegetable-chickpea medley along with the bulgur and make sure to pour some of the sauce on top of the bulgur so that all the flavours combine.

Source: veganoga.com

Aromatic Rice


Serves 8-10

4 cups (828 g)                            Basmati rice
2                                              Tomatoes
2 cups                                       Cilantro
¼ cup (59 mL)                            Canola or vegetable oil
1                                              Onion (diced)
1                                              Cinnamon stick
1 Tbsp (15 mL)                           Vegetable seasoning
3                                              Garlic cloves (minced)
1 tsp (5 mL)                               Xawaash (see recipe)
½ tsp (2.5 mL)                           Cardamom (ground)
6 cups                                       Water (boiling)
½ tsp (2.5 mL)                           Black pepper (ground), optional

1. Wash and soak the rice for half an hour. 2. Blend the tomatoes and cilantro. 3. In a pot set on high heat, sauté the diced onion with ¼ cup oil and add the cinnamon stick. 4. Add the vegetable seasoning. 5. Add the minced garlic. 6. Add the Xawaash spice mix. 7.  Add the ground cardamom. 8. Add the blended tomatoes and cilantro. 9. Stir well and add the ground black pepper if using. 10. Add the boiling water. 11. Add the rice and stir well. 12. Cover and cook on low heat for 15 minutes.

Source: xawaash.com