I love Indian food! But the takeaway version is definitely not our friends! This is a perfect healthier version of a classic Indian dish which is perfect for a week night ‘takeaway’. You can also add protein easily for a non-veggie version. This is a Chickpea & Lentil Dahl.
Although this dish has a few ingredients it is actually ridiculously easy to make, and a lot of the spices will probably be hiding in the back of your cupboard. There is also a delicious mint sauce to go with it, which is probably one of my favourite bits about this dish (it also used to be my favourite bit about Indian takeaways).
If you’r not fancying a vegan meal* then it makes a delicious side dish or you can easily add some meat protein; my favourite is shredded chicken! It also goes perfectly in my buckwheat crepes to make a savoury pancake. So if you’re looking for a delicious vegan Indian recipe or a healthier weekday takeaway, then this is a perfect option.
Chickpea & Lentil Dahl
Serves: 3 Time: 30 minutes Difficulty: Easy
- 250g of Dried Red Lentils (Soaked in 750ml of water for 1 hour, or overnight)
- 1 Onion (Diced)
- 5cm of Fresh Ginger (Diced)
- 3 Garlic Cloves (Crushed)
- 2 Tsp of Cumin
- 1 Tsp of Mustard Seeds
- 1 Tsp of Dried Coriander
- 1 Tsp of Coconut Oil
- 50g of Fresh Coriander (Leaves and Stalks Separated)
- 4 Large Vine Tomatoes (Chopped)
- 1 Tsp of Turmeric
- ½ Tsp of Chilli Powder
- 1 x 400g Can of Chickpeas (Drained)
- 100g of Greek Yogurt/ Natural Yogurt
- 6-7 Mint leaves (just the leaf)
- ¼ Tsp of Lemon Juice
- 2 Tbsp of Almond Milk
- Add the onion, ginger and garlic to a food processor and blend into a paste.
- In a dry frying pan, fry the cumin, mustard seeds and dried coriander for around 30 seconds until fragrant.
- Add the onion, ginger and garlic paste along with the coconut oil, coriander stalks, turmeric, and chilli powder and fry for around 2 minutes.
- Add the tomatoes and ¼ of a cup of water, and place on a simmer for 15 minutes until the tomatoes have softened and the mixture has reduced.
- In the meantime, drain the lentils and cook the in 750ml of water. Bring to the boil and bring to a simmer for 15 minutes until the water has been absorbed.
- Once cooked, add the lentils to the tomato mixture along with the chickpeas, mix, and cook for a further 3-4 minutes.
- Serve and sprinkle over the coriander leaves to finish.
To make the mint sauce:-
- Blend together all the ingredients in a food processor until smooth. You can keep in the fridge for a couple of days (It will thicken in the fridge but just give it a stir to smooth).
*Please note the mint sauce is not vegan or dairy-free.