Chickpea and Red Lentil Tarka Dhal
Difficulty : Super easy
Preparation time:
5m
Cooking time:
45m
Lentils are probably my favourite of the pulses- they’re high in fibre, full of good protein, low in calories, quick and easy to cook, very cheap, versatile and most importantly delicious :)
There are a number of different kinds of lentils but this recipe uses red lentils which tend to lose their shape somewhat when cooked, which makes for wonderfully thick and comforting dishes like this Indian Dhal.
This recipe makes enough for 4 so keep the leftovers for lunches or freeze for another day.
Ingredients
For 4 people (
)
Recipe
- 400 mL Coconut Milk
- 150 grams Dried Red Lentils
- 400 grams Chickpeas
- 100 grams Baby Salad leaves
- 1 Onion
- 2 Garlic clove(s)
- 1 inch piece Ginger
- 1 teaspoon(s) Coconut Oil
- 1 teaspoon(s) Tumeric
- 1 teaspoon(s) Chilli Powder
- 1 tablespoon(s) Ground Cumin
- Sea Salt
- Black Pepper
Nutritional Facts (per serving)
- Kcal: 227 kcal
- Sugars (g): 1g
- Carbs: 15g
- Fat: 15g
- Saturated fat (g): 12g
- Proteins: 8g
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Directions
- Chop the onion and garlic cloves, and finely grate the ginger.
- Drain the tinned chickpeas and rinse under cold water.
- Put the dry spices in a small frying pan and dry fry for 1 minute with a pinch of sea salt. Then remove to a little bowl so as not to burn the spices.
- Heat coconut oil in a large casserole pot and add the onion. Cook for a few minutes until softened, then add the garlic and ginger.
- Stir in the toasted dry spices.
- Cook for a few more minutes then add the coconut milk, drained chickpeas and red lentils.
- Season with pinch of sea salt and a good grinding of black pepper and bring to simmer.
- Turn the heat down to low, cover the pot with lid and cook for 35-40 minutes.
- For the last few minutes, add the baby spinach leaves and stir until it wilts into the dhal.
- Serve as it is or with cauliflower rice if you wish.
