Chickpea and Spinach Dahl
Serves 4
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1 tbsp Olive Oil
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1 tsp Tumeric
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1 tbsp Garam Masala
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2 cloves of garlic roughly chopped
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4cm fresh ginger grated
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2cm fresh turmeric grated
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1 tsp chilli flakes
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1 tsp cinnamon
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1 tbsp of black mustard seeds
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1 white onion finally diced
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1 carrot grated
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1 stick of celery grated
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1 red onion sliced -can be quite chunky
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1 x 400ml can coconut milk (full fat)
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1 400g can of chickpeas
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150g dried red lentils
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150ml of veggie stock
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150g of spinach
Add the oil to a saucepan on a mid heat and let it start to heat.
Stir all the spices, garlic, turmeric with the white onion, the carrot and the celery into the oil and sweat down until soft, and your kitchen is filled with the aroma of the spices.
Add the red onion and a good amount of cracked black pepper, and cook for a further 5 mins until the red onion starts to soften.
Add the lentils and the chickpeas and cook for a further few minutes.
Add the coconut milk, and the veggie stock and turn up the heat to bring to the boil. Let it boil for around 5 mins, cover and turn down the heat.
Simmer until the lentils are cooked through - add more stock if you need to. This should take around 40 mins.
Stir through the spinach and it will wilt with the steam of the dahl.
I like to serve mine with roasted turmeric coconut rice, or with a big green salad. It tastes even better if you make it the day before you want to eat it since it gives the spices a chances to develop more.
Don't be put off by the amount of different spices, you really do need them all to make your taste buds sing!
I like my dahls to have heat, but not too spicy, but do add more chilli and mustard seeds if you want more fire!
