| Chickpea Dhal by hayleylongdin |
| Serves: 4 |
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| Ingredients: |
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410g can lentils, drained
300g can sliced mushrooms, drained
410g can chickpeas, drained
25g butter
1 onion, chopped
1 clove garlic, crushed
½ tsp ground turmeric
1 tsp cumin seeds
1 Tbsp coriander, chopped
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| Method: |
1. In a large saucepan melt the butter, then add the onion and garlic and fry for five minutes until soft.
2. Add the turmeric and cumin seeds, and fry for a further minute.
3. Next add the lentils and fry for five minutes, stirring occasionally.
4. With a potato masher, crush the lentils until you have a creamy paste.
5. Add the mushrooms and chickpeas, then allow the dhal to cook for a further five minutes.
5. Serve garnished with fresh coriander.
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| Tip: |
| Canned lentils and mushrooms are great store-cupboard essentials that can be used to bulk up meals such as curries, casseroles and pasta dishes. |
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| Prep Time: 5 mins |
| Cook Time: 20 mins |
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