Ingredients
13 total- 400g chickpeas
- 350g butternut squash and sweet potato pieces
- 3 tbsp vegetable oil, plus extra for frying
- 1 onion, roughly chopped
- 4 garlic cloves
- 4 cm piece ginger
- 2 tsp ground garam masala
- 1 tsp mustard powder
- 1 tsp ground turmeric
- 250g red split lentils, rinsed and drained
- 400ml coconut milk
- 10g coriander leaves roughly chopped
- 3 tbsp natural Greek yoghurt
Method
7 stepsStep 1
Set a sieve over a jug or bowl and drain the chickpeas, reserving the liquid. Tip the chickpeas into a large mixing bowl, add the butternut squash and sweet potato pieces, 1 tbsp oil and sprinkle with a little fine salt. Toss to coat everything evenly then tip into the basket of an air fryer set at 180°C for 20-30 mins, until cooked through and crisp.
Step 2
Meanwhile, tip the onion, garlic and ginger into the bowl of a food processor or blender and whizz to a fine paste.
Step 3
Heat the remaining 2 tbsp oil in a frying pan over a medium heat then add the onion mixture and fry for 5-8 mins, until softened.
Step 4
Sprinkle over the garam masala, mustard and turmeric and fry for a further 1 min, adding a little more oil if needed, you want the mixture to be quite loose.
Step 5
Tip the drained and rinsed lentils into a pan set over a medium heat. Pour over the coconut milk and reserved chickpea water, bring to the boil then gently simmer. Cook for 15-20 mins until the lentils are just turning soft. Add a splash of water if the mixture dries out.
Step 6
Put the roasted butternut squash, sweet potato and chickpeas into a bowl and mix through the fresh coriander.
Step 7
Load the dahl into a bowl, top with greek yoghurt and the chickpea mix! Enjoy!