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Chickpea and Coconut Dhal
Our wholesome and hearty dhal dish made with coconut milk, chickpeas and chana dhal lentils is packed with flavour and spices but so simple to make. Serve with our Pineapple, coconut and lime Chutney and popadoms to make even more special.
100ml rapeseed oil
3 onions (thinly sliced)
6 cloves of garlic (pureed)
50g ginger (peeled and chopped)
1 tsp ground turmeric
2 tsp ground cumin
2 tsp ground coriander
1 tsp paprika
1 cinnamon stick
1 red chilli
4 cardamom pods
30g tomato paste
100ml apple juice
2 x 400g cans chickpeas, drained
100g chana dhal lentils
400ml can coconut milk
Salt and pepper
Baxters IngredientsChef Selections Pineapple, Coconut & Zesty Lime Chutney
Heat oil and fry the onion over a medium heat to soften but not colour.
Add the garlic and ginger and cook for another couple of minutes.
Add the spices and fry for 2-3 minutes to release flavours. Add the tomato paste and cook for a further minute.
Deglaze the pan with the apple juice and reduce by 2/3.
Add the chickpeas, lentils, coconut and water. Bring to the boil then turn down the heat to simmer until the lentils and chickpeas are soft. This will take about 45 minutes. During this time if the curry is getting dry just add a little more water.
To finish add the juice of the lime and the chopped coriander and season.
Serve with poppadums and the chutney on the side.
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