Masoor Lentil and Chickpea Dal Recipe
This Masoor lentil and chickpea dal is t’s so full of flavour, comforting and packed with vegetables and lentils extra protein. This vegan lentil dal is perfect to make friends and family or to cook in a big batch to re heat at dinner time.
Breakdown of Ingredients
Whole Masoor Lentils (Brown lentils) – Using whole lentils for this recipe to give a chunky texture to the dal. You can use red split lentils for this dal, which will cook in around 20 minutes. Masoor Lentils are packed with fibre and are a really cheap ingredient to use which is perfect if you’re cooking on a budget.
Coconut Milk- Coconut milk makes this lentil dal thicker and creamier in texture but you can swap for vegetable stock.
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, chickpeas are a cheap ingredient and perfect for bulking out dishes.
Vegetable Stock- Using boiled water and a good quality vegetable stock cube will do the trick just fine!
Cooking Tips
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.
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Masoor Lentil and Chickpea Dal
Ingredients
- 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
to garnish
- 3 spring onions
- 1 red chilli finely chopped
Instructions
- 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, 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
- 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!
