Easy, Chickpea and Lentil Dal Recipe
I know I start every recipe explaining that the recipe is delicious, but this time this really is my favourite dal to date. It’s so full of flavour, comforting and packed with veg and lentils for a bit of plant powered protein. It’s perfect to make friends and family or to cook in a big batch for meal prep.
Breakdown of Ingredients
Whole Masoor Lentils (Brown lentils) – I’ve used whole lentils however if you have red split lentils they will also work really well. They are packed with fibre and are a really cheap ingredient to use which is perfect if you’re cooking on a budget / student cooking.
Coconut Milk- I’ve added coconut milk to make this thicker, creamier and a little more fragrant in taste.
Ginger, Garlic and Chilli- Using a base of garlic ginger and chilli will add a depth of flavour to the dish, they’re key ingredients so don’t forget these!
Chickpeas- Like lentils, they are a cheap ingredient and perfect for bulking out dishes when cooking in a large batch.
Veg Stock- Using boiled water and a good quality vegetable stock cube will do the trick just fine!
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.
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.
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.
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.
Whole Masoor Chickpea Dal
- 1 red onion
- 1 thumb size fresh ginger grate half and finely chop the other half
- 1 red chilli
- 4 cloves garlic
- 1 red pepper
- 1 1/2 tsp cumin
- 1 tsp turmeric
- 1/2 tsp paprika
- 400g tin drained chickpeas
- 200 g whole masoor lentils precooked is best *see cooking notes
- 1 l vegetable stock
- 1/2 tsp sea salt
- 400 ml full fat coconut milk can also use reduced fat
- 1/2 lime squeezed
- 6 tenderstem
- 3 spring onions
- 1 red chilli finely chopped
- Finely dice the red onion and fry with a splash of olive oil for around 5 minutes
- 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
- After around 5 minutes add the chickpeas, lentils 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
- Add a squeeze of lime followed by the coconut milk, then add in the tenderstem to heat for the final 5 minutes
- Garnish with spring onions, a few seeds (whatever is at hand) chilli and a segment of lime and enjoy!
If you like this recipe why not try my Massaman inspired Sweet Potato Curry.