Chickpea dhal with spinach
Dhal is one of the easiest, cheapest and tastiest Indian dishes. It’s vegan, gluten-free and super healthy. It’s normally made with lentils, using tempering like in my Moong dal Tadka recipe. This time I added some chickpeas, carrot and spinach to make it even more wholesome. You can serve this chickpea dhal with spinach it as part of an Indian menu or just with steamed basmati rice, naan or roti for a quick, vegan midweek meal.
Ingredients
Method
- Put the lentils, chickpeas, carrot & tomato pieces, salt, ginger and turmeric in a pan, then pour over the water.
- Bring to the boil and remove the foam. Turn down the heat and gently simmer for 20-25 minutes, or until the dhal is cooked and it’s almost creamy. If it’s too thick add more water.
- Heat the oil in a frying pan and stir-fry the onion until softened. Stir in the cumin and mustard seeds for a minute, or until they start popping. Add the garlic and chilli and fry for another minute or so, stirring.
- Add the curry leaves, stir for a few seconds, then turn off the heat. Add the asafoetida and garam masala powder, stir for a few seconds.
- When the dhal is cooked, add the spinach and the spiced onion mixture, then turn off the heat. Cover and rest for a couple of minutes or until the spinach has wilted.
- Stir the dhal, until well combined.
- Serve with a squeeze of lemon juice and garnish with coriander leaves.