Chickpea and Lentil Dhal

This was one Mitch brought home and it was an instant hit. An Indian dhal which isn’t to hard to make, so will take it on the road. Mitch prefers it with lime instead of tomatoes, but it tastes good either way. Not the prettiest dish, but packed with protein and carbs.




  1. Heat the oil in a pan over medium heat. Sauté the onion for 5 minutes. Add the curry powder, stirring, for 1-2 minutes until aromatic.

  2. Add the tomatoes, lentils, chickpeas and coconut milk and stir to combine. Cook, stirring occasionally, for 10 minutes or until the mixture thickens slightly. Remove from heat. Taste and season with salt and pepper.

  3. Mash half the mixture with a fork and stir to achieve a thicker consistency.
  4. Spoon the dhal into bowls and serve on rice with yoghurt.

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