Coconut Chickpea and Lentil Dal
with Cilantro Basmati Rice
Coconut milk adds a silky richness to this savoury chickpea and lentil dal. An herbaceous, buttery rice and toasty naan are there to soak up all that rich, sauciness!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Chickpeas
(May contain Gluten, Wheat)
½ cup
Red Lentils
¾ cup
Basmati Rice
1 unit(s)
Coconut Milk
20 g
Indian Spice Mix
(May contain Sesame, Soy, Tree nuts, Sulphites, Mustard, Triticale, Milk, Peanuts, Wheat)
2 tbsp
Ginger-Garlic Puree
(May contain Soy, Sulphites, Milk)
7 g
Cilantro
2 unit(s)
Tomato
1 unit(s)
Red Onion
7.5 g
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
2 unit(s)
Flatbread
(Contains Soy, Milk, Wheat May contain Gluten, Mustard)
56 g
Baby Spinach
Not included in your delivery
1 tbsp
Butter*
(Contains Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 450ËšF. Wash and dry all produce.
- To a medium pot, add 1 cup (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 12-15 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.
- Meanwhile, peel, then cut onion into 1/4-inch pieces.
- Cut tomato into 1/4-inch pieces.
- Using strainer, drain and rinse chickpeas.
- Roughly chop spinach.
- Roughly chop cilantro.
- Heat a large pot over medium-high.
- While the pan heats, using a strainer, rinse lentils until water runs clear.
- When hot, add 1/2 tbsp (1 tbsp) oil and onions. Cook for 3-4 min, stirring occasionally, until onions soften slightly.
- Add ginger-garlic puree and Indian Spice Mix. Cook for 1 min, stirring often, until fragrant.
- Add lentils, chickpeas, coconut milk and 3/4 cup (1 1/2 cups) water. Bring to a boil over high heat.
- Once boiling, reduce heat to medium. Cook for 10-15 min, stirring often, until lentils soften.
- Add vegetable stock powder, tomatoes and spinach. Cook for 2 min, stirring occasionally, until spinach is wilted.
- Meanwhile, on an unlined baking sheet, arrange flatbreads, then brush with 1/2 tbsp (1 tbsp) oil.
- Toast in the bottom of the oven for 3 min, until softened.
- Transfer naan to clean cutting board. Cut into wedges.
- Add half the cilantro to rice. Fluff and mix in with fork.
- Divide rice and dal between bowls.
- Sprinkle remaining cilantro over top.
- Serve naan alongside.