Indian Dahl
Melissa Hills
12 August 2022
A great vegetarian dish and one of our favourites. Serve with rice (the packs of instant rice work great).
What to put on label:
In the Notes section:
- Bake, covered, for 30 minutes at 180 degrees once defrosted.
- Serve on its own or with naan bread, pita bread, garlic bread. (These can either be supplied by yourself or the recipient can use what they have)
- Serving size: Choose from below, depending what size foil dish you used.
This will make enough to fill one large family-sized foil tin (serves 6); or 2 medium foil tins (serves 3-4 each); or 4 small individual-sized foil tins (serves about 1-2 each). [These are rough measurements]
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Ingredients
Adjust Servings
| 2 Tbsp oil | |
| 2 onions, diced | |
| 4 tsp cumin | |
| 2 tsp ground coriander | |
| 1 tsp turmeric | |
| 2 tsp crushed garlic | |
| 2 tsp crushed ginger | |
| 2 tsp garam masala or curry powder | |
| 2 cans chickpeas, drained and rinsed | |
| 2 cans lentils, drained and rinsed | |
| 2 cans coconut milk | |
| 2 tins diced tomatoes | |
| 1 tsp salt |
Directions
1.
Heat oil in fry pan. Add onions and cook on medium until soft, about 5 minutes, stirring occasionally to prevent burning. Add cumin, coriander, turmeric, garlic, ginger, garam masala (or curry powder) and stir for 1 minute until fragrant.
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2.
Add chickpeas, lentils, tomatoes and coconut milk. Stir well to combine.
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3.
Cook until sauce thickens, about 10-15 minutes.
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4.
Season with salt to taste.
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5.
Serve with rice. Feel free to add frozen peas or corn with the tomatoes and coconut milk if desired.
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