Coconut and Chickpea Dhal

Charmaine Lu -
  • 1.5 tbsp ghee
  • 2 chopped onions
  • 8 chopped garlic cloves
  • 3cm piece of ginger, grated
  • 1 tsp turmeric
  • 1 tbsp nigella seeds
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp sweet paprika
  • 1 cinnamon stick
  • Pinch of chilli flakes
  • Ground seeds of 4 cardamom pods
  • 2 bay leaves
  • 2 x 400g tins of chickpeas, drained
  • 75g yellow split peas
  • 400g tin of coconut milk
  • Heat the ghee and fry the onion until softened. Add the ginger and garlic, cook for 4 mins, then stir in all the spices and cook for a few mins more. Add all the remaining ingredients to the pan with 450ml water, and then simmer for 40 mins.
  • Once the mixture is thick and the split peas have softened, mash the chickpeas a little to break them up. Serve with a topping of fried chillies and garlic, along with some flatbreads and any other sides you fancy.
50 mins
4 serving