How to make Lentil and Chickpea Dhal

LENTIL AND CHICKPEA DHAL: RECIPE
Dhal (also spelled dahl, dal, or daal) is a preparation of pulses (dried beans, lentils etc.) which have been stripped of their outer hulls and split. It also refers to the thick, spicy stew prepared therefrom, a mainstay of Nepali, Indian, Pakistani, and Bangladeshi cuisine. It is regularly eaten with rice and vegetables in Southern India, and with both rice and roti (wheat-based flat bread) throughout Northern India. Dhal is a mainstay in Indian vegetarian cooking, since it provides the requisite proteins for a balanced diet.

Dhal Ingredients
- 2 tsp peanut oil
- 
1 brown onion, finely chopped

- 2 tsp finely grated ginger

- 1/4 cup mild curry paste

- 400g can diced tomatoes

- 400g can lentils, rinsed, drained

- 400g can chickpeas, rinsed, drained

- 250ml can coconut milk
- 
Natural yoghurt, to serve
- 
Cucumber ribbons, to serve
- 
Baby pappadums, to serve

Step 1
Heat the oil in a large saucepan over medium heat. Add the onion and ginger and cook, stirring, for 5 minutes or until onion softens. Add the curry paste and cook, stirring, for 1-2 minutes or until aromatic.
Step 2
Add the tomatoes, lentils, chickpeas and coconut milk and stir to combine. Cook, stirring occasionally, for 10 minutes or until the mixture thickens slightly. Remove from heat. Taste and season with salt and pepper.
Step 3
Spoon the dhal evenly among serving bowls and serve immediately with yoghurt, cucumber and pappadums, if desired.

Photography: Ben Dearnely  Styling: Jane Hann
Published in Notebook Magazine
Issue: September 2009