A dahl recipe is such a great way to get in lots of legumes and vegetables in your diet and this lentil, chickpea and cauliflower dahl is full of fragrant spices and gut-friendly ingredients.
This recipe combines aromatics like garlic, fresh ginger, coriander, and green chillies to give a balanced spiciness that's balanced out with the cooling yoghurt at the end. Serve with steamed rice and fresh naan bread, if you like.
Advertisement - Continue Reading Below
Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
50 mins
Total Time:
1 hr 5 mins
Cal/Serv:
262
Ingredients
1Tbsp.
vegetable oil
1
onion, finely sliced
2
garlic cloves, crushed
5cm piece fresh root ginger, peeled and grated
1tsp.
each ground coriander, turmeric and garam masala
1-2 green chillies, to taste, deseeded and finely chopped
150g
red lentils, rinsed well
3
tomatoes, chopped
250g
cauliflower florets
400g
tin chickpeas, drained and rinsed
100g
baby leaf spinach
dairy-free coconut yoghurt
Directions
Step 1Heat oil in a large pan and gently fry the onion for 10min until completely softened. Stir in the garlic, ginger, spices and chilli(es) and cook for 1min until very aromatic.
Step 2Add lentils, tomatoes and 600ml water and bring to the boil. Turn down heat and simmer for 35min, adding the cauliflower for the final 10min of cooking. The lentils should be fairly mushy.
Step 3Stir in the chickpeas and spinach to wilt. Check seasoning (it will take a fair amount of salt) and serve sprinkled with coriander and a dollop of yogurt, if you like.
GH TIPS:
Make sure you wash your dried lentils really well, as you can sometimes find dirt and stones in a pack.
Soaking your lentil in advance means they will cook more evenly and speed up the cooking process. Soak them in water for at least 30 minutes before cooking and adjust total cooking time accordingly.
If you're looking to add in some meat, chopped, cooked sausages (meat or meat-free) would work really nicely here.
If you can't get enough of a dahl recipe, this cheats curried dahl traybake recipe is made in one tray and is insanely delicious.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
