⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.

A comforting one-pot daal packed with protein. The crispy spiced chickpeas on top take it to the next level.

Ingredients

Daal

  • 3.5 dl red lentils
  • 1 tbsp coconut oil
  • 2 tbsp curry powder
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 thumb-sized piece ginger, grated
  • 1 tsp tomato paste
  • 400 g canned whole tomatoes
  • 3 dl water
  • 2 vegetable stock cubes
  • 1 tbsp brown sugar
  • 1 tsp garam masala
  • salt to taste

Crispy Chickpeas

  • 400 g canned chickpeas, drained
  • 1 tbsp garam masala
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • coconut oil for frying

To serve

  • paratha or rice
  • fresh coriander
  • coconut yogurt (optional)
  • coconut flakes (optional)

Instructions

  1. Prep lentils: Rinse red lentils in cold water until water runs clear. Set aside.

  2. Fry spices: Heat coconut oil in a pot. Add curry powder and fry briefly, then add onion, garlic and ginger. Cook until softened and fragrant.

  3. Add lentils: Stir in drained lentils and tomato paste. Squeeze in the whole tomatoes (crushing them) and stir.

  4. Simmer: Add water and stock cubes. Bring to a boil, then reduce to a simmer. Add salt and sugar, cover and cook for 10 minutes. Remove lid and cook another 10 minutes until lentils have absorbed the liquid. Stir in garam masala at the end.

  5. Make crispy chickpeas: Toss chickpeas with garam masala, garlic powder and smoked paprika. Air fry at 200°C for 10 minutes, then flash fry in coconut oil for 2 minutes. (Or just pan-fry until crispy.)

  6. Serve: With paratha or rice, topped with crispy chickpeas, fresh coriander, coconut yogurt and coconut flakes.

Notes

One-pot meal: Everything cooks in one pot for easy cleanup.

Crispy chickpeas: These can be made in an air fryer or just pan-fried until crispy. They add great texture.

Protein-packed: Red lentils and chickpeas make this a very filling meal.

Source: No Meat Disco