Preparation time is 15minutes
Cook time is 4hours 20minutes
Total time is 4hours 35minutes
Serve is for 8 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
8
- 2tablespoons canola oil
- 2 large onions, peeled and sliced
- 10centimeters ginger, peeled and grated
- 4 cloves garlic, peeled and sliced
- 1tablespoons ground coriander
- 1tablespoons cumin
- 1 1/2tablespoons curry powder
- 300grams red lentils
- 500grams chickpeas, dried
- 3 1/4 cup coconut milk
Description
This filling, warming and comforting chickpea dahl is deliciously freshly made or as leftovers the next day so the flavours infuse overnight.
Method
Step 1 of 3
Heat the oil in a deep pan on medium heat and cook the onions for 5 minutes. Add the ginger and garlic and cook for 2 minutes. Tip in the spices and cook for 1 minute.
Step 2 of 3
Add the lentils and dried chickpeas to the pan and cook for 1 minute, coating in the spice mix. Tip into the slow cooker and pour over the coconut milk and 2 tins of water.
Step 3 of 3
Cook on high with the lid on for 4 hours until the chickpeas and lentils are tender.
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