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25 Feb, 2024

The Go-To Chickpea Dal

As I’m sure you’ve realised by now, Dal is a weekly go to at the Detox Kitchen! Every time I make one it’s a little bit different, I tend to use up what veg are left in my fridge and what spices I feel like on the day. But the base always stays the same, as long as there’s red lentils it’s a dal to me. Derived from the Sanskrit word that means “to split”, dal is a collective term for pulses, usually they are simmered until softened to form a ‘savoury porridge’. Here’s the one I made this week when there was too much rain and a much needed requirement for a hot bowl of goodness.


Serves 2.


  • 150g Red lentils
  • 1 Carrot, diced
  • 1 stick celery, diced
  • 1 yellow pepper, diced
  • 1 small courgette, diced
  • 100g Cherry tomatoes, halved
  • 400g tin chick peas, drained
  • 1/2 tsp organic turmeric
  • 2 cloves
  • 2 cardamom
  • 500ml veg stock or water
  • 1/2 tsp Maldon salt
  • Good crack of black pepper


  1. This method couldn’t be easier. Simply prepare all the veg and add everything into the pan together.
  2. On a high heat bring the liquid to boil and then place the lid on and leave to simmer for 30 minutes. Keep an eye on it, stirring everything together occasionally.
  3. Top with coriander, toasted nuts or seeds, and season further to taste if needed.

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