Chickpea Dhal

07:04 29 August 2011

Description

Canned lentils and mushrooms are great store-cupboard essentials that can be used to bulk up meals such as curries, casseroles and pasta dishes. Serves 4 as a side dish. 25 minutes to prepare and cook.

Ingredients

410g can lentils, drained

300g can sliced mushrooms, drained

410g can chickpeas, drained

25g butter

1 onion, chopped

1 clove garlic, crushed

½ tsp ground turmeric

1 tsp cumin seeds

1 Tbsp coriander, chopped

 

Method

 

·         In a large saucepan melt the butter, then add the onion and garlic and fry for five minutes until soft.

·         Add the turmeric and cumin seeds, and fry for a further minute.

·         Next add the lentils and fry for five minutes, stirring occasionally.

·         With a potato masher, crush the lentils until you have a creamy paste.

·         Add the mushrooms and chickpeas, then allow the dhal to cook for a further five minutes.

·         Serve garnished with fresh coriander.

 

Servings

Nutrition Information

Calories:           233

Protein:             13.3g

Carbs:              29.0g

Sugars:             3.8g

Fat:                  7.7g

Sat Fat:            3.9g

Fibre:                1.0g

Sodium:            0.0g

 

This recipe and image is copyrighted to Canned Food UK.