Whole Masoor Chickpea Dal

Creamy, rich and cheap dal recipe to make

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Finely dice the red onion and fry with a splash of olive oil for around 5 minutes

Step 2

Add the finely chopped ginger and chilli and fry for a minute or so before adding the finely chopped garlic, continue to fry for 1 minute then add the diced pepper

Step 3

After around 5 minutes add the chickpeas, lentils, dried spices and vegetable stock, salt and give a good stir then grate in the remaining 1/2 piece of ginger and simmer for around 15 minutes

Step 4

Add a squeeze of lime followed by the coconut milk, then add in the tenderstem to heat for the final 5 minutes

Step 5

Garnish with spring onions, a few seeds (whatever is at hand) chilli and a segment of lime and enjoy!

Step 6

Frying - Fry off the onion, ginger and chilli first for a few minutes before adding the finely chopped garlic cloves. This helps prevent the garlic from burning as it only takes around 1 minute to fry off.

Step 7

Vegetable stock - Using a stock cube with boiling water will help add flavour to the dish to if you have one spare, use this instead of just adding water.

Step 8

Lentils - If you’re cooking the lentils from scratch, add them to a bowl of water for around 30 minutes before (if time permits) to help bring the cooking time down. You can make this in a slow cooker which will work perfectly as they’ll slowly cook and go beautifully soft over the time.

Step 9

Garnish - I’ve suggested adding fresh lime, seeds, chilli and spring onion however you can add as little or as much as you like, it’s mostly for a bit of crunch on top.

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