Try this comforting, hearty and slow-cooked red lentil dhal and tandoori chickpeas dish made with love.
Preparation time: 10 minutes
Stove time: 10 minutes
Wonderbag time: 1,5 to 2 hours
Serves: 2
Ingredients:
– For the Dhal:
- 1 leek, green and all, chopped
- 3 garlic cloves, chopped
- 2 medjool dates, torn into pieces
- 1 tbsp turmeric
- 1 tsp fenugreek seeds
- 100 g red lentils
- 250 ml boiling water
- 400 ml coconut milk
- 1 large handful of fresh spinach
- olive oil, for cooking
- salt and freshly cracked black pepper, to taste
– For the crispy chickpeas
- 240 g drained tinned chickpeas
- 1 tbsp tikka masala spice mix
- 1 tbsp olive oil (optional)
– To serve
- 2 tbsp plant yoghurt
- fresh herbs
- 1 spring onion, finely sliced
- pinch of chilli
- toasted sourdough bread
Method:
1. For the dhal: In a heavy-based lidded pot (like a cast iron or stainless-steel saucepan), heat a splash of olive oil.
2. Add the leek, garlic, dates, turmeric and fenugreek seeds. Sauté gently for 3-4 minutes until softened and fragrant.
3. Stir in the red lentils, boiling water, and coconut milk. Season well with salt and pepper.
4. Bring everything to a full boil with the lid on, then reduce the heat slightly and let it simmer for 5-10 minutes, stirring occasionally to prevent sticking.
5. Once bubbling hot and simmered through, immediately transfer the sealed pot into your Wonderbag, cinch it closed, and leave it to cook for 1½ to 2 hours.
6. After that time open it up, stir in the spinach and allow the residual heat to wilt it down.
7. For the crispy chickpeas: Prepare while the dhal cooks in the Wonderbag. In an air fryer, toss chickpeas with the spice mix and olive oil. Air fry at 200°C for five to six minutes until crispy. Alternatively, prepare the chickpeas in an oven by preheating the oven to 180°C. Roast chickpeas on a lined tray for 20 to 25 minutes until golden and crunchy.
8. To plate, spoon generous helpings of dhal into bowls.
9. Top with crispy chickpeas, a dollop of yoghurt, fresh herbs, sliced spring onion, a sprinkling of chilli and a slice of toasted sourdough.
