Speedy Storecupboard Dhal

This recipe is part of our Flavour Bombs series - discovering the magic of spices, to flavour hack your meals and create a delicious dinner! When you’re craving a comforting dahl but don’t have the time (or inclination) to spend ages standing over the stove. Armed with a tin of lentils and chickpeas, plus 2 of our favourite spice heavy lifters - garam masala and turmeric, quickly whip yourself up the speediest dahl. This dish is naturally gluten and dairy free.

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Ingredients

garlic cloves 2 (grated)
ginger 10 g (grated)
ground turmeric 2 tsp
garam masala 2 tsp
tinned lentils 800 g (drained)
chickpeas 400 g (drained)
coconut milk 400 ml
spinach 1 handful
spring onions 4 (sliced)
fresh coriander to garnish

Method

Prep the ingredients

Peel and grate the garlic and ginger (you can use the back of a spoon to quickly peel the ginger).

Cook the dhal

Heat a dash of oil in a pan on a medium-low heat. Add the garlic and ginger and cook for 3 minutes, stirring occasionally. Stir in the turmeric and garam masala and cook for a minute.
Tip in the drained lentils, chickpeas and coconut milk. Mix well and season to taste. Bring to the boil then simmer for 5 minutes.

Finish the dhal & Plate Up

Stir the spinach into the dhal and cook for a minute until it wilts.
Thinly slice the spring onion. Chop the coriander.
Plate up the dhal, scatter over the spring onion and coriander. then tuck in and enjoy.This can be enjoyed alone or served with rice. We love it topped with a crispy egg.

Speedy Storecupboard Dhal

Start your shop...

Ingredients

Method

Prep the ingredients

Cook the dhal

Finish the dhal & Plate Up

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