Make this chickpea and coconut dal with onion bhaji's recipe for the ultimate Indian feast at home.
Clodagh McKenna
Clodagh McKenna is a chef, TV presenter, author and small holding farmer living in Hampshire. She’s the resident chef on ITV’s This Morning, has hosted five TV shows, is a regular on the Today Show in the USA and has eight cookbooks under her belt.
1HR
Total time
Ingredients
Servings
4
1/2
green chilli, chopped
1 tsp
cumin seeds
3 cloves
M&S Remarksable Value garlic, crushed
2 cm
root ginger, grated
1 tsp
ground turmeric
1 tsp
M&S mild roasted curry powder
2
M&S Italian plum tomatoes, roughly chopped
1 tin
(400 ml)
(400 ml)
coconut milk
1 tin
(400 g)
(400 g)
chickpeas, drained, rinsed
1 tin
(400 g)
(400 g)
green lentils, drained, rinsed
80 g
baby spinach
1 handful
coriander, chopped
to serve
For the curried onion bhajis
2
onions
sliced into thin rings
100 g
M&S Remarksable Value plain flour
1/2 tsp
baking powder
1 tsp
ground cumin
1 tsp
ground coriander
1/2 tsp
chilli powder
1/2 tsp
ground turmeric
50 g
coriander, chopped
For the raita
1/4
cucumber, grated
250 g
M&S Greek style live yogurt
1 handful
mint, chopped
1 handful
coriander, chopped
1/2 tsp
garam masala
1 clove
M&S Remarksable Value garlic, crushed
1/2
lime
juice only
To serve
1 pack
(380 g)
(380 g)
M&S garlic and coriander naan
1 handful
coriander, chopped
2
limes
each cut into four wedges
Nutrition per serving
Calories
1031kcal
Fat
36.6 g
Saturates
22.1 g
Sugars
10.8 g
Salt
1333.1 mg
