Daal with Chickpeas (vegan & free-from)

Gather

• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon coriander seeds
• Sliver of coconut oil
• 1 leek diced
• 1 teaspoon garlic granules
• 500g urid daal rinsed throughly
• 1 litre cold water
• 2 teaspoons paprika (sweet-med)
• 1/2 – 1 teaspoon red chili flakes
• 2 lime (kaffir) leaves
• Salt to taste (I used Maldon sea salt)
• 1 x 400g tin chickpeas with liquid
• 2 tablespoons tomato puree
• 1 teaspoon tumeric
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 100 ml water
• 1 teaspoon coriander flakes

Prepare

1. Dry fry the mustard, cumin, fenugreek and coriander seeds until they start to pop.
2. Add the oil followed by the leeks and garlic and fry until the leeks start turning brown.
3. Carefully add the wet urid daal and the water, stir then cover for 15 minutes.
4. Sprinkle over the paprika, chili flakes, salt and push the lime leaves into the daal.
5. Tip the chickpeas and their liquid in. Add a bit more water if you think necessary. Stir. Cover. Cook for a further 15 minutes.
6. Heat the tomato puree in a pan with turmeric, garlic, salt and water. Cook for a minute then stir into the daal. Adjust seasoning.
7. The coriander can be added for the last minute of cooking – or sprinkled over the top before serving. Remove the lime leaves before serving.
8. Enjoy!

Serve & Store

• Eat with your favourite grain such as brown rice, quinoa or millet.
• Scoop it up with some poppadum’s.
• Have some green salad on the side and maybe some fresh tomatoes.
• Make a quick raita with yogurt (I used coconut), fresh mint and diced cucumber.