Dhal is lovely comfort food but without being overly heavy on the calories. There are many variations of dhal and I do like to experiment with the ingredients and texture. Top with crispy shallots or coriander leaves or just spoon into a bowl for supper on a cold day. However you eat your dhal, enjoy!
- 1 1/2 tablespoons groundnut oil groundnut oil is quite neutral, you can substitute butter or coconut oil if you wish
- 2 onions, finely chopped if you have a fussy eater you can omit the onions but your dhal won't be as tasty
- 6 garlic cloves, finely chopped
- 1 thumb sized piece of ginger, finely chopped
- 1 teaspoon turmeric
- 2 teaspoons nigella seeds
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 cinnamon stick
- 1 bay leaf
- 1/2 teaspoon chilli flakes You can use more if you like it hot
- 2 400g tins chickpeas, drained
- 1/2 cup lentils (about 125g)
- 1 400ml tin coconut milk
- chopped fresh coriander to garnish if you wish
- 200 grams spinach You can use frozen if you wish.
- Heat the oil and fry the onions over a medium heat until soft.
- Add the garlic and ginger and cook for a few minutes more.
- Stir in all the spices and cook for a moment until fragrant.
- Stir in the lentils and coat well with the spices.
- Add the coconut milk, chickpeas and one tin of water.
- Bring to the boil, then turn down the heat and bring to a gentle simmer.
- Simmer, stirring occasionally until your lentils are just cooked. You may need to add a splash more water.
- Stir in the spinach and cook until just wilted.
- Serve immediately.