Lentil dahl with chickpea chapati
makes 4 servings
Ingredients:
Dahl:
1 tin coconut milk
1 tin chopped tomatoes
1 cup red lentils
1 brown onion, sliced
1 red pepper, sliced
2 cloves garlic, minced
3 tbsp medium curry powder
1/2 cup water
chickpea chapati:
2/3 cup chickpea flour
1 cup water
pinch of sea salt or pink Himalayan salt
Method:
for the dahl, cook the vegetables in a large pan for 2-3 mins in 2-3 tbsp water or coconut oil, then add all the other ingredients.
bring to the boil, then simmer on a low heat for 20 mins stirring occasionally to ensure nothing gets stuck to the bottom of the pan
next, make the chapati my combing all ingredients in a small bowl with a whisk or fork, then heat 1 tbsp oil in a frying pan, add half the mixture to the pan cooking for 1-2 mins on each side until golden brown, then add the other half of the mixture if you wish to make a second chapati.
serve with side dishes such as green veg such as kale or broccoli, and tomatoes, and garnish with mango chutney for next level deliciousness!
