I absolutely love dahl, it is one of my favourite comfort foods and I like to mix it up sometimes so please see recipe below for my latest version, using chickpeas, bay leaf and fennel seeds.
Serves: 4 with rice or Indian style bread
Cook: 1 hour
Ingredients: 1 can of drained chickpeas, 400ml of coconut milk, 2 small cans of cooked lentils, (I used green), 1 onion finely chopped, 2 cloves of garlic finely sliced, 1 thumb sized piece of ginger peeled and finely sliced, 1 tbsp of oil, 1 tbsp. of tomato puree, 1 tsp of cumin, 1 tsp of tumeric, 1 tsp of mustard seeds, 1 cardamon pod, 4 dried chillies crushed, 1 tsp of fennel seeds, 1 bay leaf, salt to taste.
- Start by frying your spices in the oil until they start to pop
- Add your onion, ginger and garlic and allow to soften for a few minutes
- Add your chickpeas and lentils to the pan and coat well in the mixture
- Add your coconut milk, bay leaf and cardamon pod, bring to the boil
- Allow to simmer for at least an hour, using a potato masher to break down the chickpeas, top up with a little water if it’s getting too sticky
- Season with salt to your liking and serve with rice or indian style bread
If you are looking for some further inspiration then, check out my other spicy dishes below…
Inspired by Bangladesh: Carrot Bhajis with Raita (also included extra recipes for homemade Lime Pickle and Spicy Tomato Chutney)
Spicy Oven Cooked Aubergines with my Bangladeshi Inspired Spicy Tomato Chutney!
Inspired by Yemen – Scrambled Eggs with Green Beans and Hot Spiced Yogurt, Served with Clove and Cardamon Black Tea
Inspired by Indonesia: Slow Cooked Beef Noodles, with Spinach, Fried Egg and Peanut Sambal
Inspired by Vietnam – Aubergine Buns with Veggie Pickles and Spiced Mayo
Inspired by India – Potato and Sweetcorn Samosas with Pea Raita
Inspired by Sri Lanka – Prawn and Yellow Lentil Curry with Cheats Pol Sambola