Lentil, Chickpea & Spinach Dhal with Raita
Traditionally made with lentils only, it’s also possible to add a few other vegetables, as done here, to make dhal into an all-in-one meal packed with plant-based goodness.
2 tablespoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, crushed
3cm fresh ginger, finely grated
2 teaspoons ground turmeric
2 teaspoons ground coriander
1 teaspoon ground cumin
¼-½ teaspoon chilli powder, to taste 4 cups liquid vegetable stock
1 cup split red lentils, rinsed
500g pumpkin, peeled and cubed 400g can chickpeas, rinsed and drained 400g can chopped tomatoes
150g baby spinach leaves
¼ cup chopped fresh coriander, to garnish Poppadoms, to serve 1 small cucumber, coarsely grated and squeezed
of excess moisture
¾ cup thick natural yoghurt
1 tablespoon chopped fresh mint, plus extra
to garnish
Heat oil in a large frying pan set over medium heat. Add onion and cook for 5 minutes until starting to soften. Stir in the garlic, ginger, dry spices and cook for 1 minute, until fragrant. Pour in the stock and bring to a rolling simmer.
Stir in the lentils, pumpkin, chickpeas and tomatoes and simmer, partially covered, for 20-25 minutes or until the lentils and pumpkin are tender. Season with salt, to taste. Stir in the spinach, to wilt. Garnish with coriander.
To cook poppadoms without frying in oil, microwave one at a time for 30-60 seconds until puffed and crisp.
Raita: Mix all ingredients together and garnish with some extra mint leaves.
Serve the dhal with cucumber raita and poppadoms on the side. Serves 4