Chickpea dhal with naans
Make a batch of this vegetarian chickpea and red lentil dhal with naans and freeze for later. Plus instructions on how to make the dhal in a slow cooker
Slow cooker dhal
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 6
Skip to ingredients
- 2 tbsp ghee or vegetable oil
- 1 large onionfinely chopped
- 3 garlic clovescrushed
- thumb-sized piece of gingerfinely grated
- 4 cardamom pods
- small piece of cinnamon bark
- 1 tsp ground turmeric
- 1 tbsp ground cumin
- 2 tsp kashmiri chilli powder
- 400g tin of coconut milk
- 400g tin of chopped tomatoes
- 600g red split lentilsrinsed
- 1 litre vegetable stock
- handful of corianderchopped
- rice or rotito serve
Tarka
- 4 tbsp ghee or vegetable oil
- handful of curry leaves
- 1 tsp black mustard seeds
- 1 tsp kashmiri chilli powder
- 1 tsp cumin seeds
Nutrition: per serving
- kcal647
- fat28.7g
- saturates18.6g
- carbs63.3g
- sugars8.8g
- fibre11g
- protein28.3g
- salt1.25g
Method
step 1
Heat the oil or ghee in a slow cooker with a fry function, or in a large pan. Fry the onion, garlic and ginger for 15 mins until lightly golden. Stir in the spices for a few minutes until fragrant, then tip into the slow cooker if using a pan.
step 2
Stir in the coconut milk, tomatoes, lentils and stock. Bring to a simmer, then cook on low for 6-8 hrs, stirring every now and then, until creamy and the lentils have broken down. Season well.
step 3
To make the tarka, heat the ghee in a small pan and stir in the remaining ingredients. Fry for 2 mins until sizzling. Pour over the dahl and serve topped with coriander, rotis or rice.
