Ingredients
For the dal
- Red lentils (dry) |180g|
- Onion |1| finely chopped
- Garlic cloves |3| minced
- Ginger |3 inches| peeled and grated
- Ground cumin |2 tsp|
- Ground coriander |2 tsp|
- Turmeric |1 tsp|
- Kashmiri chilli powder |1 tsp|
- Vegetable stock |750ml|
- Oil |1 tbsp|
- Silken tofu |200g|
- Salt | | to taste
- Lime juice | | to taste
For the crispy chickpeas
- Chickpeas |1 × 400g tin| drained, rinsed and patted dry
- Cashews |20–30g| chopped
To serve (optional)
- Crispy chilli oil | | solids only
- Naan or roti | |
- Fresh coriander | |
Ingredients
For the salad
Method
Bloom the spices
- Heat the oil in a wide frying pan or saucepan over a medium heat
- Stir in the spices and cook for a minute until aromatic
Start the dal
- Add the onion, ginger and garlic with a pinch of salt and cook for 10–12 minutes until very soft and lightly golden
- Add a splash of water if things start to catch and ensure the garlic does not burn
Simmer
- Meanwhile blitz the silken tofu with some of the vegetable stock until smooth
- Add the lentils and the tofu and stock mixture along with the remaining stock
- Bring to a gentle simmer and cook for 20–25 minutes, stirring occasionally, until the lentils are soft and the dal is thick
Crisp the chickpeas
- While the dal is cooking heat a drizzle of oil in a frying pan
- Add the chickpeas with a pinch of salt and cook until golden and crisp on the outside
- Set aside
Assemble
- Taste the dal and season with salt, lime juice or a small pinch of sugar if needed
- Spoon into bowls and top with the crispy chickpeas and chopped cashews
- Finish with a drizzle of crispy chilli oil and fresh coriander and serve
Method
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ginger-dal-crispy-chickpeas