This easy vegan lentil and chickpea dal is made with masoor lentils for a chunkier dal recipe. It's easy, vegan friendly and perfect for batch cooking.
1 thumb sizefresh gingergrate half and finely chop the other half
1 red chilli
4 clovesgarlic
1red pepper
1 1/2tspcumin
1 tspturmeric
1/2tsppaprika
400g tindrained chickpeas
200gwhole masoor lentilsprecooked is best *see cooking notes
1lvegetable stock
1/2tspsea salt
400mlfull fat coconut milkcan also use reduced fat
1/2lime squeezed
6 tenderstem
to garnish
3 spring onions
1red chillifinely 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!