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Chickpea and red lentil dahl


  • 1 medium onion, diced
  • 6 large garlic cloves, finely chopped
  • 1-2 green chillies
  • 2 tbs fresh ginger, finely chopped
  • 1 tablespoon Zanzibar curry powder (see recipe)
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • ¼ teaspoon cayenne pepper
  • (1) 15 oz can chopped tomatoes
  • 1 ¾ cup full-fat coconut milk
  • ½ cup red lentils
  • (1) 15 oz can chickpeas
  • 1 cup baby spinach
  • Sea salt to taste
  • Juice of one lemon


  1. Using the BLACK+DECKER® kitchen wand™ with spice grinder attachment, add the garlic, chilli, and ginger. Add 2-3 tbsp of water and blend to a paste.
  2. Heat the oil in a large saucepan with lid. Add the onion and cook for about 10 minutes, until it is translucent and soft.
  3. Add the paste and stir well. Cook for a minute or two.
  4. Next add the curry powder and the spices. Again, stir well and cook for just a minute or so.
  5. Using the can opener attachment, open the tins of chopped tomatoes and coconut milk and add to the saucepan.
  6. Then, add the lentils and chickpeas.
  7. Bring to the boil and then reduce the heat to a gentle simmer. Cover the pan with a tight-fitting lid. Simmer for about 20 minutes.
  8. Stir regularly and add a splash of water if necessary. Once the lentils are cooked and the sauce has thickened add the spinach to the pan.
  9. Season with salt and lemon juice then stir well.
  10. Serve with rice, naan or chapati and fresh coriander.