Chickpea and Lentil Daal

The recipe for this curry is just some quick, after work, thing I made up but it turned out to be a delicious, morish tea that felt like quite a treat.

Ingredients

1tin of chickpeas, about a cup of red lentils, a tablespoon of good quality Madras curry paste, 1 chopped onion, 2 large garlic gloves, and enough boiling water to cover.

Sweat the onions in a little oil and when translucent add the curry paste. Fry this for another minute, then add the garlic, lentils and chickpeas. Stir together and cover with water. Cook for approximately 10 min then blend.

To add the chickpeas on top, I got another tin and drained them, added them to a frying pan and toasted them in a little oil and garam masala for a few mins.

The flat breads are made from mixing together self raising flour and enough water to make a wet dough. Leave it to rest for an hour, then divide and roll out. Cook in hot frying pan with a little oil for 2 mins on each side.

Simple, easy and healthy, What more could we want from food?

4 Comments Add yours

  1. I asked you to write this one up! Yaaasssss! i don’t have madras paste so I’m going to GO ROGUE x

    Like

    1. Annalicious says:

      What’s Go Rogue? X

      Like

      1. Make it up as I go along, straying from your recipe. You’ve forgotten to include when to add the lentils x

        Like

  2. Annalicious says:

    Hi Sarah,

    I have added in about the lentils, I added them the same time as the chickpeas. I’m interested to here how it goes and your additions. Are you putting a pic on Insta? X

    Like

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