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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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ cup red lentils
  • 1 tinned chickpeas drained
  • 3 cups water approx
  • 1 medium tomato chopped
  • 1 carrot chopped
  • 2 cm piece turmeric root chopped or ½ tsp turmeric powder
  • 2 cm piece of ginger chopped
  • salt to taste about ½ tsp
  • For Tempering:
  • 1 Tbsp vegetable oil
  • 1 onion thinly sliced
  • ½ tsp cumin seeds
  • ½ tsp mustard seeds
  • 3 garlic cloves finely chopped
  • 1 red chilli chopped (optional)
  • 6-7 curry leaves optional
  • ¼ tsp asafoetida
  • ½ tsp garam masala powder
  • 1 large handful of baby spinach
  • Coriander leaves to garnish
  • Juice of half lemon

Method
 

  1. Put the lentils, chickpeas, carrot & tomato pieces, salt, ginger and turmeric in a pan, then pour over the water.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Stir the dhal, until well combined.
  7. Serve with a squeeze of lemon juice and garnish with coriander leaves.