Experience the vibrant flavors of Indian cuisine with this hearty and nutritious lentil and chickpea dhal recipe. Combining tender red lentils, protein-rich chickpeas, and a harmonious blend of aromatic spices, this dish offers a comforting and satisfying meal that’s perfect for any occasion. Here’s how to make it.
Ingredients:
- 1 cup of dried red lentils
- 1 tin of chickpeas, drained and rinsed
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon vegetable oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 tin of diced tomatoes
- 2 cups of vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice or naan for serving
Instructions:
- Rinse the lentils under cold water until the water runs clear. Drain and set aside. In a large pot or skillet, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened for about 5 minutes.
- Add the minced garlic and grated ginger to the pot, and cook for another 2 minutes, stirring frequently. Stir in the ground turmeric, cumin, coriander, cinnamon, and cayenne pepper (if using), and cook for 1 minute until fragrant.
- Add the diced tomatoes (with their juices) to the pot, along with the drained chickpeas, rinsed lentils, and vegetable broth. Stir well to combine.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 20-25 minutes, stirring occasionally, until the lentils are tender and the dhal has thickened.
- Season with salt and pepper to taste. If the dhal is too thick, you can add a bit more vegetable broth or water to reach your desired consistency. Serve the lentil and chickpea dhal hot, garnished with fresh cilantro, and accompanied by cooked rice or naan.
