Thank you to everyone who came and ate our delicious food this weekend. We had a ball! Here are my recipe for the Dhal for you to try for yourself.

250g Split Yellow Peas
½ tsp Turmeric
About 1 litre Water
2 tbsp Vegetable Oil
1 tsp Whole Cumin Seeds
1 Onion, finely diced
3cm piece of Ginger, finely diced
2 dried Red Chillis, chopped (or any fresh or dried, green or red, depending on your preference for heat
2 cloves Garlic
½ tsp Ground Coriander Seeds
½ tsp Garam Masala
200g Chopped Tinned Tomatoes (or 4 skinned and chopped ripe tomatoes, if in season)
200g Carrots

METHOD

Rinse the split peas in a sieve, place in a large saucepan with the turmeric and cover with about 1 litre of cold water.
Bring the pan up to the boil and then cover and simmer for about 30 minutes to an hour until the peas are quite soft and creamy. You may need to add more water as the peas cook; I like my dal to have quite a thick texture and some discernible peas whilst others prefer a soupier creamy finish.
Roast off your carrots in a little oil and salt at 180 celsius for 20 minutes
Whilst the peas are cooking you can fry up the spiced tomato mixture in a small frying pan.
Heat up the oil and fry off the whole cumin seeds until fragrant.
Add the onion, chilli and ginger and cook for about 10 minutes until the onion begins to soften.
Turn up the heat and stir in the garlic, coriander and garam masala, cooking just until you are enveloped in all the wonderful smells. Add the tomatoes and simmer for a couple of minutes.
Once the split peas are soft and cooked through you can add the tomato mixture, along with a pinch of salt ,and continue to cook for about 5 minutes.
Throw in the roasted carrots

In a medium bowl, combine the buckwheat flour and salt (if using). Add the warm water or milk, a little at a time, while continuing to mix the flour with your hands. Make sure the liquid is well absorbed before adding more. Mix and knead until a soft and elastic dough forms. You do not need to knead this dough excessively as you would for traditional rotis.
Heat a tava, griddle or non-stick (preferably cast iron) skillet to medium heat. You may need to lower the heat when you start making the rotis.
Flour your surface with gluten-free flour. Form the dough into small balls (a bit larger than golf-ball sized), then use a rolling pin to roll them out into round circles about 6 inches in diameter. Turn using a spatula and flour them as needed.
Using a large spatula, carefully lift the rolled out roti and place it on the skillet. Let it cook for about 30 seconds, then flip and smear it with a bit of oil or butter. Let this cook for 15-20 seconds then flip again, adding more oil or butter, if desired. Flip a couple more times, while pressing gently, until the roti is completely cooked. Clean the pan with a slightly damp tissue and remove from heat or lower the heat if needed. If you have a gas stove, you can try using the direct heat to let it puff up. Serve immediately.

Place all of the ingredients into a food processor.
Turn on high for about 15-20 seconds, tops. Scrape down the sides if needed. You can also pulse it about 15 to 20 times instead. Stir and sprinkle!
Keep refrigerated.

Ingredients:

Soak the dates and raisins in 100ml of warm water for 10 minutes.
Blend the soaked dates in a food processor to produce a soft jam.
Melt the coconut oil and almond butter gently on the stove (unless you are lucky enough to live somewhere where it is summer and liquid already!)
Place oats and mixed nuts in a mixing bowl and combine.
Pour the melted mixture and the dates over the dry ingredients.
Get your hands dirty and roll the mixture into a big ball.
Transfer to a 8×8 inch square greased baking tray and press down with your hands.
Sprinkle with cinnamon.
Cook for 25 minutes and allow to cool before cutting. 180 celcius
Store in a cool dry place in an airtight container.

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Carmarthen River Festival