Chickpea Dahl
Here’s another simple and delicious vegan recipe. Perfect for these chilly, winter nights!
INGREDIENTS:
• 2 x 400g cans chickpeas, drained
• 80g yellow split peas
• 400ml can coconut milk
• 2 tbsp rapeseed oil
• 2 onions, finely chopped
• 9 garlic cloves, finely chopped
• 4cm piece ginger, grated
• 1 tsp ground turmeric
• 1 tbsp nigella seeds
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1 cinnamon stick
• 1 tsp chilli flakes
• 2 bay leaves
FOR THE GARNISH:
• 2 tbsp rapeseed oil
• 2 shallots, finely sliced
• 1 tbsp cumin seeds
• 1 tsp black mustard seeds
• 1 tsp chilli flakes
• Small bunch of coriander, leaves picked (discard the stalks)
METHOD:
Heat the rapeseed oil over a medium heat. Add the onion and fry until soft, try not to colour. Add in the ginger and garlic and cook for another 2-3 minutes. Next, stir in the spices and continue to cook for another 2-3 minutes, then add all of the remaining ingredients and 450ml water. Simmer for about 40 minutes until the split peas are soft. If the mixture feels too dry at any point add in more water a little at a time. Alternatively if the mixture is a little wet continue to reduce.
For the garnish heat a pan over a medium heat and fry the shallots in the rapeseed oil. When soft and golden add the cumin seeds, black mustard seeds and chilli flakes and continue to cook for 3-4 minutes. Serve the dhal in bowls and pour some spiced butter over the top and then a few of the coriander leaves to finish.
TIP:
If you like a thick dhal mash the chickpeas to break them down, creating a texture you prefer. Also if you prefer a different garnish try thin slices of ginger and toasted spices of your choice.