The Dahl Deal

The Dahl Deal

Serves 2

INGREDIENTS:

1 tablespoon vegetable oil

½ green chilli, chopped

1 teaspoon cumin seeds

3 garlic cloves, peeled and grated

2cm piece of ginger, peeled and grated 1

teaspoon turmeric powder

1 teaspoon mild curry powder

2 plum tomatoes, roughly chopped

1 teaspoon salt

300ml coconut milk 1x 400g can of chickpeas, drained and rinsed

1x 400g can of lentils, drained and rinsed

80g baby spinach

1 tablespoon fresh coriander, roughly chopped

METHOD:

1. Heat the oil in a large casserole dish over a medium heat. Add the chopped chilli, cumin seeds, garlic and ginger and fry for 30 seconds until fragrant. Add all the spices and fry for another 30 seconds.

2. Add the chopped tomatoes, salt, coconut milk, chickpeas and lentils and simmer rapidly for 7-8 minutes.

3. Using the back of a wooden spoon crush about a quarter of the dahl against the side of the pan to break down some of the chickpeas and lentils. This will thicken the sauce.

4. Throw in the baby spinach and stir through until wilted. Season to taste, scatter over the coriander and serve.

SUBSTITUTES FOR CHICKPEAS AND LENTILS

Any mix of tinned red kidney beans, borlotti beans, or cannellini beans work as a substitute for either the chickpeas or lentils.