Give peas a chance
OUR global history, the human body, and our place on this rocky outpost of the universe is endlessly fascinating. But try to remember that it’s more than just the spectacular sunrises shared on Instagram (guilty as charged) or the accelerating speed of technology.
No, perhaps the most remarkable part of our stubborn and indefatigable world is the way in which its parts interplay. We live in a mesh, not a line.
To put that in context, consider some of the key ways in which our bodies change. As a youngish man, at least in the mornings, from time to time my attention still must turn to the question of overall health, a task that is made more difficult with each passing year.
As a professional chef whose passion lies in the pastry kitchen, this means cholesterol is a common line of medical inquiry.
So how on earth, given my diet, is it that I have cholesterol ratio of 11:1, HDL at 125 and LDL just above 11? I mean, taken as a whole, I’m no picture of health, but it seems that I won that cholesterol lottery.
Partly, indeed, probably mostly, it’s my DNA, so I have no bragging rights. That said, I come from a pedigree of heart patients so perhaps that answer is nonlinear. If there’s one thing I do that is consistent, deliberate and informed, it’s include legumes in my diet.
It’s partly because I love the way they taste and their ease of cooking but also because there are few foods that do more to help maintain overall gut health and lower cholesterol.
Not convinced? Try this incredible dhal, and then get back to me.
CHICKPEA, CARROT AND CARDAMOM THREE-PEA DHAL
SERVES: 8
Ingredients
1 white onion, finely diced
5cm piece ginger, cut into fine batons
8 cloves garlic, sliced
1 tbsp sesame oil
12 cardamom pods
2 cinnamon sticks
1½ tbsp curry powder
8 carrots, peeled and chopped
3 cups chicken stock
400ml coconut cream 1 cup yellow split peas, rinsed
2 x 400g cans chickpeas, drained
2 cups frozen green peas
½ bunch coriander leaves
Sea salt flakes and freshly ground black pepper
Sliced kaffir lime leaves, fried
Shallots and yoghurt, to serve
Method
1. Saute the onion, ginger and garlic in sesame oil in a large heavybased saucepan for 5 minutes, until aromatic. Meanwhile, crack the cardamom pods, extract the seeds, and mix into the saucepan. Add the spices and carrots, then cook for 5 minutes.
2. Pour in the stock and coconut cream, bring to a simmer, then cook for 5 minutes. Add the split peas, then cook gently for 45 minutes, until the split peas are tender. Mix in the chickpeas and frozen peas. Cook briefly, then remove from the stove. Season generously with salt and pepper, then stir in the coriander.
3. Serve with kaffir lime leaves, fried shallots and yoghurt.