VEGETABLE & CHICKPEA DAHL

SERVES 4-6 PREP 15 MINS COOK 1 HOUR 10 MINS

1 cup dried chickpeas, soaked overnight, drained 4 cups water 2cm piece of ginger, peeled, grated 1 tsp ground turmeric 2 cups dried red lentils, rinsed ½ head cauliflower, cut into small florets 1 head broccoli, cut into small florets 30g ghee or clarified butter 1 eschalot, thinly sliced 2 garlic cloves, finely sliced 2 long green chillies, thinly sliced 1 tsp cumin seeds 1-2 lemons, juiced coriander, steamed basmati rice, to serve

1 In a large heavy-based saucepan, combine chickpeas, water, ginger and turmeric. Bring to the boil on high. Reduce heat to low. Simmer, covered, 30 mins.

2 Add lentils and return to the boil on medium. Reduce heat to low. Simmer, covered, a further 30 mins.

3 Stir in cauliflower and broccoli and cook 5-6 mins until just tender. Season to taste.

4 Heat ghee in a frying pan on medium. Cook eschalot, garlic, chilli and cumin seeds 1-2 mins until fragrant. Stir into dahl with juice, to taste.

5 Scatter with coriander to serve. Accompany with rice.