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Curry club dal with crispy chickpeas & coriander yoghurt (ve)
A cosy bowl of gently spiced dal topped with crispy chickpeas and cooling coriander yoghurt. A tasty, comforting favourite.
Portion sizes relate to a child of primary school age, please amend to suit your needs.
Ingredients
For the dal
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375 gdried split chickpeas (chana dal)*
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1.5 litreswater
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3.3 gturmeric powder
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12.6 mloil
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3 gcumin seeds
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200 gonions chopped
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18 ggarlic sliced
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2 gmild chili powder
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0.75 gground coriander
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5 gsalt
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300 gfresh tomato roughly chopped (or you can use tinned)
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10 gfresh ginger sliced
For the coriander yoghurt sauce
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200 gplant-based yoghurt*
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15 gfresh coriander chopped
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1.3 gsalt
For the crispy chickpeas
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360 gtinned chickpeas (drained weight)
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12.6 mloil
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2.9 ggaram masala
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2.5 gsalt
Instructions
How to make the dal
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Wash the chana dal by placing it in a bowl under a running tap and waiting until the water turns from cloudy to clear. Then, put it in a large saucepan with 1/5 litres of water and the turmeric. Bring to the boil and simmer for just over 1 hour until the chana dal is soft and then turn off the heat.
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In a separate large pan, heat the oil and then add the cumin seeds. Let them cook for a few seconds before adding the onion. Lightly fry the onion for 10 minutes and then add the garlic, chili powder, ground coriander, and salt. Stir together.
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Add the tomatoes and ginger and cook for a further 5 minutes until the tomatoes break down.
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Take a stick blender and blitz the tomatoes, onion, and spice mix to a paste and then add this mixture to the cooked chana dal.
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Simmer for a few minutes and adjust the seasoning if necessary.
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Serve with brown rice, coriander yoghurt, and crispy chickpeas.
How to make the crispy chickpeas
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Preheat the oven to 180°C.
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Drain the chickpeas and use a clean tea towel to gently pat them dry. You want to get them as dry as possible.
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Lay the chickpeas out on a flat baking tray. Cover with oil, garam masala, and salt. Use your hands to make sure the chickpeas are all lightly coated in the oil and seasoning.
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Cook for 20-30 minutes until the chickpeas are crispy. The time will vary depending on how wet the chickpeas are.
How to make the yoghurt sauce
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Mix the yoghurt with the chopped coriander and season with salt.
Notes
Key facts per serving:
Fibre: 9.4g
Protein: 9.6g
Saturated Fat: 1.4g
Other Nutrition Facts: contains zinc, iron & omega-3.
Allergens: none
C02 Emissions: 0.33kg, very low (A rated)
*Dried, split chickpeas known as ‘Chana dal’ are a staple ingredient of Indian cuisine. They can be easily sourced from wholefood stores and Asian supermarkets. They can be substituted for yellow split peas and other dried lentils which may be more easily available from your wholesalers but cooking times will vary.
**We’ve used coconut yoghurt here. This makes the dish free from the 14 main allergens but just be aware if you use soya or oat yoghurt it won’t.
