Ingredients
200g red lentils (washed and drained)
1 tin chickpeas, drained
1 small onion, finely chopped
2 cloves garlic, crushed
1-inch piece of ginger, grated
1 tsp turmeric
1 tsp cumin seeds
1 tbsp vegetable oil
1 tin coconut milk
240ml water or vegetable stock
1-2 fresh green chillies, chopped (optional)
1 small tomato, chopped
Salt to taste
Fresh coriander for garnish
Suitable for: Drew&Cole CleverPot
The Method
Set your CleverPot to HIGH and add the oil.
Once the oil is hot, add the cumin seeds and sauté for about 30 seconds until they start to pop.
Add the chopped onion, garlic, and ginger, and sauté for 2-3 minutes until the onion is soft and translucent.
Stir in the turmeric and cook for 1 minute to release the flavours.
Add the chopped chillies and tomato and cook for another 2 minutes.
Add the red lentils, chickpeas, coconut milk, and water or stock. Stir everything together.
Switch to LOW, cover with the lid, and let it simmer for about 20-25 minutes, stirring occasionally, until the lentils are soft and the dal has thickened.
Once the lentils are tender, season with salt to taste. Adjust the consistency by adding more water if needed.
Garnish with fresh coriander and serve hot with rice, naan, or chapati.
