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Chickpea Dal

By OcadoLife
Not only is dal a staple of South Asian food, it’s so popular in this country that there’s a whole festival devoted to it. Here Lisa Faulkner has shared her niece Lola’s recipe for feeding a house full of hungry uni…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

15 total
  • 1 drizzle of vegetable oil
  • 1 onion, diced
  • 2 garlic clove, grated
  • 2 tsp of ground cumin
  • 2 tsp of ground coriander
  • 2 tsp of ground ginger
  • 1 tsp of ground turmeric
  • 1 tsp of chilli powder
  • 1 tsp of chilli flakes
  • 400 g of coconut milk
  • 1 vegetable stock cube
  • 150 g of baby spinach
  • 1 handful of coriander, chopped (optional)
  • 400 g of chickpeas, drained
  • 300 g of red lentils, rinsed

Method

3 steps

  1. Step 1

    Heat a drizzle of oil in a frying pan and add the onion. Cook for 7-8 mins, until lovely and soft. Add all the spices with a splash of water and let them cook for 1-2 mins, until fragrant. Add the garlic; cook for a few mins, then add the coconut milk. Stir, add the chickpeas and cook for 1 min.

  2. Step 2

    Add the lentils and slowly pour in 750ml water, stirring constantly. Crumble in the stock cube and let the dal bubble for about 20 mins, stirring regularly.

  3. Step 3

    Stir through the spinach, until wilted. Serve, sprinkled with coriander, if using, with rice if you like.