Name: Warming dahl with crispy chickpeas and kale
Total time: 2700 s
Yield: 4
Ingredients: 1 jar Bombay-style spice paste; 2 tomato; 200 gram red lentils; 1 carrot; 1 tin chickpeas; 1 teaspoon chilli flakes; 75 gram kale; 200 gram wholegrain basmati rice; 120 gram frozen spinach; 1/2 lemon; 2 green finger chilli; 1 teaspoon cumin seeds; 1 teaspoon mustard seeds; 1 handful coriander

Step 1

Preheat the oven to 180°C/160°C fan/gas mark 4.

Step 2

Heat a splash of oil in a large saucepan over a medium heat. Add the Bombay-style spice paste (1 jar) , keeping the jar, and fry the paste for a few minutes, until fragrant.

Step 3

Add the chopped tomatoes (2) , lentils (200 g) , and carrot (1) . Cover with water and season. Bring to the boil, then simmer, covered, for around 25 minutes until the lentils are tender (add a splash more water if it looks too dry).

Step 4

Meanwhile, place the chickpeas (1 tin) into a small baking tray. Drizzle a little oil into the used jar of Bombay-style spice paste, shake, then pour the flavoured oil over the chickpeas. Season and scatter over the chilli flakes (2 g) , then roast in the oven for 10 minutes.

Step 5

Add the kale (75 g) and roast for another 5-10 minutes until everything is nice and crispy.

Step 6

Cook the rice (200 g) according to the packet instructions.

Step 7

When the lentils are done, stir in the spinach (120 g) and simmer for a few minutes until it’s cooked through. Season to taste, adding a squeeze of lemon juice (1/2) if needed.

Step 8

Heat a little oil in a small frying pan over a medium heat, then add the green chillies (2) , cumin seeds (2 g) and mustard seeds (2 g) . Sizzle for a couple of minutes until fragrant, then add to the dahl.

Step 9

Serve the dahl topped with the crispy kale and chickpeas and alongside the rice. Add some fresh coriander (1 handful) , if you like.

Warming dahl with crispy chickpeas and kale

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