Coconut Chickpea and Lentil Dal

Veggie

Spicy

New

with Cilantro Basmati Rice

7 min

Difficulty: 1/3

Indian

Coconut milk adds silky richness to this savoury chickpea and lentil dal. Herbaceous, buttery rice and toasty flatbreads are there to soak up all that sauciness! Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Coconut milk (coconut extract, water) • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Roma tomatoes • Basmati rice • Red onion • Red lentils • Spinach • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Indian spice blend (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) (mustard) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Cilantro.

Allergens

Sulphites

Mustard

Wheat

Peanuts

Tree nuts

Soy

May contain traces of allergens

Milk

Gluten

Mustard

Wheat

Sulphites

Sesame

Utensils

Medium Pot

Measuring Cups

Baking Sheet

Large Pot

Measuring Spoons

Strainer

Silicone Brush

Tags

Veggie

Spicy

New

Climate-conscious

SEO

Ingredients

Chickpeas

1 unit(s)

Red Lentils

0.5 cup

Basmati Rice

0.75 cup

Coconut Milk

1 unit(s)

Indian Spice Mix

18 g

Ginger-Garlic Puree

2 tbsp

Cilantro

7 g

Tomato

2 unit(s)

Red Onion

1 unit(s)

Vegetable Stock Powder

7.5 g

Flatbread

2 unit(s)

Baby Spinach

56 g

Butter*

1 tbsp

Oil*

1 tbsp

Salt*

0.125 tsp

Pepper*

0.125 tsp

Preparation

Preheat the oven to 450˚F. Wash and dry all produce.
To a medium pot, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
Using a strainer, rinse rice until water runs clear.
To the boiling water, add rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.
Peel, then cut onion into 1/4-inch pieces.

Heat a large pot over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil and onions. Cook for 3-4 min, stirring occasionally, until onions soften slightly.
Meanwhile, using a strainer, rinse lentils until water runs clear.
Drain and rinse chickpeas.
To the pot with onions, add ginger-garlic puree and Indian Spice Mix. Cook for 1 min, stirring often, until fragrant. Season with salt and pepper.

Add lentils, chickpeas, coconut milk and 3/4 cup (1 1/2 cups) water. Bring to a boil over high.
Once boiling, reduce heat to medium-low. Cook for 10-15 min, stirring often, until lentils soften.
Cut tomatoes into 1/4-inch pieces.
Roughly chop spinach.
Roughly chop cilantro.
Add vegetable stock powder, tomatoes and spinach. Cook for 2 min, stirring occasionally, until spinach is wilted. Season with salt and pepper.

Meanwhile, on an unlined baking sheet, arrange flatbreads, then brush with 1/2 tbsp (1 tbsp) oil and season with salt.
Toast in the bottom of the oven for 3 min, until softened.