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.
RecipesServes 2.
Ingredients
- 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
Method
- This method couldn’t be easier. Simply prepare all the veg and add everything into the pan together.
- 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.
- Top with coriander, toasted nuts or seeds, and season further to taste if needed.
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