1 cup split peas
100 gr portobello mushrooms
100 gr white mushrooms
100 gr pleurotus mushrooms
2 tpsp capers
3 tbsp finely chopped parsley
The zest and juice from 1 lemon
4 tbsp butter
8 tbsp olive oil
2 tbsp fig balsamic cream Kalamata Papadimitriou
Salt – pepper
Put the onion cut in four, the split peas, salt and pepper in a large pot. Add water until it reaches 2 to 2,5 inches above the split peas and let it simmer for 50-55 minutes. Add water while it’s cooking so that the split-peas remain constantly covered with water. When ready, pour through a sieve into another pot but keep the liquid. Mash with the blending rod until you get a homogeneous mixture. If necessary, add some of the cooking liquid you have kept aside and blend until you get a velvety texture.
Finely chop the onion, the capers and the parsley and combine everything in a bowl. Add the pepper with 4 spoonfuls of olive oil and let them marinate for 30 minutes, stirring at regular intervals. Finally add the zest and lemon juice.
Slice all mushrooms (Portobello, white and pleurotus) and then sauté in olive oil for 3-4 minutes in a non-stick frying pan, adding salt and pepper. Finally add the butter and stir.
Serve the split-pea dahl, add the mushrooms, put the mixture with the marinated onion and capers on the top and garnish with the fig balsamic cream.
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