VEGAN CHICKPEA AND COCONUT DAL

Dal is an unsung hero. It's one of those dishes that people don't talk enough about. You can make heaps of the stuff for so cheap and it's most importantly outstandingly delicious. It's also great for batch cooking. This recipe can honestly host up 6 servings so it's great to serve at a gathering. Accompany the dal with the coriander oil and coconut flatbreads and people can dunk in whenever they like. But I know for sure, they won't be able to resist it. It smells heavenly. It's also vegan so it will please everyone. This Vegan Chickpea and Coconut Dal is just winner of a dish.

---

CHICKPEA AND COCONUT DAL

SERVES:4-6 MADE IN: 1 HR /DIFFICULTY:Easy/ VEGAN

INGREDIENTS

• 4 medium tomatoes

• 1 large onion, finely chopped

• 6 garlic cloves, minced

• 1 tsp fresh ginger, grated

• 2 green chillies, finely chopped

• 2 tbsp curry powder

• 1 tsp turmeric

• 2 tsp cumin seeds

• 2 tbsp tamarind paste

• 2x 400g coconut milk

• 1x 400g chickpea can, drained

• 300g red lentils, rinsed

• 2 tbsp vegetable oil

• 1 red chilli, to garnish (optional)

• Coconut yoghurt, to garnish (optional)

• Handful of fresh coriander, chopped, to garnish (optional)

• Salt and pepper, to season

For the coriander oil

• ½ small onion, grated

• 1 red chilli, seeds remove if desired, chopped

• 1 inch ginger

• 20g coriander, extra to garnish

• 100ml olive oil

For the coconut flatbread

• 400g self raising flour

• 400g coconut yoghurt

• 2 tsp vegan butter

• 2 tsp fresh coriander, chopped

METHOD

1. Place a box grater in a large bowl and grate the tomatoes. Discard the skins. Set the pulp aside until later.

2. Heat the vegetable oil in a large saucepan, on a medium heat. Cook the onions for 10 minutes or until they become soft and translucent.

3. Add the garlic, ginger, chilli, all the spices and tamarind to the onions and stir for one minute or until the mixture becomes fragrant.

4. Add the lentils, chickpeas. Coconut milk and tomato pulp and stir until well incorporated.Add a splash of water and season to taste.

5. Reduce the heat to low and and allow the dal to simmer for 40-45 minutes, stirring occasionally. The lentils should be soft and the chickpeas should just have a slight bite to them. Keep adding water if it becomes too thick.

6. As the dal cooks, make your coriander oil and flatbreads. In a food processor or highly powered blender, add all the ingredients and blitz until you have a loose and glossy chutney,. Season to taste and place in the fridge until serving.

7. For the flatbreads, mix the flour and yoghurt before seasoning with salt. Form a slightly sticky dough and then transfer onto a flour-dusted surface and knead for 2 minutes or until the dough has become smooth. Divide into 4 balls and with your hands, flatten each piece until you have created a medium sized oval shape. It should be about 0.5cm in thickness.

8. Working in batches, drizzle a little oil into a large non-stick frying pan on a medium heat and cook each flatbread for 2 minutes on each side or until charred and cooked through. Rub a little bit of butter on top and sprinkle with some chopped coriander.

9. Once the lentils and chickpeas are tender, top with coconut yoghurt, coconut oil, chopped coriander and red chilli and spoon into individual bowls. Serve with the coconut flatbreads and enjoy.