Chickpea Dhal with Roti and Nectarine & Cucumber Salad
Share:
Chickpea Dhal with Roti and Nectarine & Cucumber Salad
Serves six | Prep time 15 min | Cooking time 1 to 1,5 hours Download Recipe PDF
Ingredients
For the dipping sauce
Coconut oil 2 tbsp
Red onion 1
Garlic 3 cloves, finely grated
Ginger 7cm piece, coarsely grated
Fresh turmeric 3cm, finely grated
Cinnamon sticks 3
Star anise 4
Cardamom pods 3
Mustard seeds 1 tbsp (black & yellow)
Cumin and onion seeds 2 tbsp
Smoked paprika half tbsp
Red Bird’s eye chilli 2, finely chopped (you can lessen or increase this)
Curry leaves 2 sprigs
Tomato paste 3 tbsp
Tomatoes 6, coarsely chopped
Good quality vegetable stock 4 cups
Brown lentils half cup
Chickpeas 2 tins
Sea salt and freshly ground black pepper to taste
To serve
Butter 4 tbsp
Rotis
Nectarines 3, coarsely chopped
Mini cucumbers 6, coarsely chopped
Green chilli 2, finely chopped
Coriander small handful
How To Make
1
Heat the coconut oil in a skillet and sauté the onion until translucent, for 3-5 minutes. Add the garlic, ginger and fresh turmeric and cook for a further 2 minutes.
2
Add the cinnamon sticks, star anise and cardamom pods and toast gently until fragrant.
3
Next, add the mustard, cumin and onion seeds and cook for a minute. Add the smoked paprika, chilli and curry leaves, followed shortly by the tomato paste. Stir through and cook for a minute.
4
Add the chopped tomatoes and half the vegetable stock and cook for 30 minutes over medium heat.
5
Add the rest of the vegetable stock, stir through and cook for another 10 minutes, then, add the lentils and cook until al dente, adding more liquid if necessary.
6
Add the chickpeas and simmer gently for 15 minutes, or until all the flavours have infused. Season with salt and pepper.
7
In the meantime, heat 1 tbsp of the butter in a pan over medium heat and heat the roti’s through, turning once and making sure they don’t become crispy. Remove from the heat and place on a plate, covering with foil.
8
Make the salad by mixing all the ingredients together and season with salt and serve immediately.
