Chickpea Dahl

chickpea dhal

chickpea dhal

chickpea dhal with rice

chickpea dhal & rice

Serves 4

Syns per serving

  • Free on extra easy
  • Free on green
  • 2 medium onions sliced
  • 1 can chickpeas
  • 200g fresh garden peas
  • 200g red split lentils
  • 1 can chopped tomatoes
  • 1 chili pepper finely chopped
  • 2cm piece of root ginger grated
  • 2 garlic cloves finely chopped
  • 2 teaspoons¬†turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • 1 teaspoon mustard seeds
  • 3 or 4 cardamom pods
  • 3 or 4 cloves
  • juice of one lemon
  • salt and pepper
  • boiling water
  • low calorie cooking spray
  1. Spray a large non-stick pan with the low calorie cooking oil and place the pan on a medium heat.
  2. Place the cardamom pods, mustard seeds and cloves in the pan and heat for a couple of minutes until the mustard seeds first begin to pop.
  3. Add the chili, garlic and ginger and mix well.
  4. Add the onions and cook until they are lightly browned.
  5. Season well with a large pinch of salt and some pepper.
  6. Add the lentils and mix well with the onions, allowing the lentils to absorb any liquid in the pan.
  7. Add the lemon juice and mix well.
  8. Add the chickpeas complete with the juices from the can and mix well.
  9. Add the remaining spices, turmeric, coriander powder and garam masala and mix well again.
  10. Add the tomatoes and top up with boiling water. There should be sufficient water for the lentils to absorb and still leave a thick sauce at the end.
  11. Cook on a low simmer for around 30 minutes until the lentils have begun to break down and the sauce thicken.
  12. Add the peas and mix well.
  13. Cook for another few minutes then remove from the heat and allow the ingredients to rest for 5 or 10 minutes before serving, in this case with plain boiled rice.
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