Green Pea and Coconut Dhal

1. Steam the peas for 2 minutes and then drain them and run them under cold water to stop the cooking. Place approximately a third of the peas into a blender with the cold water and process to a smooth paste. Put to one side.

2. Put the garlic, ginger, chili pepper and salt into a blender and process into a paste.

3. Heat the groundnut oil in a saute pan over medium-high heat. Add the mustard seeds and cumin seeds. Allow them to sizzle for 30 seconds before adding the asafoetida. Fry, stirring constantly, for a further 30 seconds before adding the onions.

4. Cook the onions with the spices for 4-5 minutes until they are soft and translucent. Add the chili, garlic and ginger paste. Cook for another 3 minutes, stirring frequently, and then add the coconut milk, the pea purée, the remaining whole peas and the garam masala. Stir and reduce the heat to medium-low. Simmer and cook for a further 20-25 minutes until the liquid has reduced, stirring occasionally.

5. Remove from the heat and sprinkle with the chopped fresh coriander. Serve the dhal with Indian flatbreads or rice.