Chickpea Dahl
This dahl is an ode to winter warming. It's also one of my most frequented weeknight meals, with almost all of the ingredients being pantry staples.
Ingredients
- 3 tbsp vegetable oil
- 4 shallots, chopped
- 4 garlic cloves, finely sliced, grated or chopped
- 2 tbsp mustard seeds
- 1 tbsp fresh curry leaves
- 1 tbsp turmeric
- 2 tsp coriander
- 1 tsp cumin
- 1 cinnamon stick
- 250g yellow split peas
- 2 x 400g tins chickpeas
- 1 x 400g tin chopped tomatoes
- 700ml water
- 2 x tins coconut milk
- 120g baby spinach
- Fried shallots, to serve
- Lime, to serve
- Rice vermicelli noodles (I like the Wai Wai brand) or roti bread, to serve
Serves 4
Method
- An hour before cooking, pour split peas into a bowl and cover with water to soak. If you don’t have time for this step, it’s okay, the dahl will just take a bit longer to cook.
- Heat vegetable oil in a large pan over medium heat.
- Saute shallots, garlic cloves and mustard seeds until shallots are soft.
- Add curry leaves, turmeric, coriander, cumin, cinnamon stick, chickpeas, split pease tinned tomatoes, water and coconut milk and bring to a simmer.
- Cook for 30 minutes or more with lid slightly ajar, until split peas are tender.
- Stir through baby spinach.
- Top with fried shallots and serve with a squeeze of lime on vermicelli and/or roti bread.