Daal Chana

Per serving

Calories

300

Protein

14 g

Carbs

42 g

Fat

4 g

Fibre

8 g

Vitamins and minerals, % of a day’s needs

• Iron37%
• Vitamin D0%
• B120%
• Zinc37%
• Magnesium28%
• Omega-37%
• Vitamin C13%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 100 g Red lentils
• 200 g Chickpeas (canned)
• 100 g Onions
• 10 g Ginger
• 2 Garlic cloves
• 1 tsp Cumin seeds
• 600 ml Vegetable stock
• 1 medium Tomato

Method

1. 1

   Rinse red lentils under cold water until water runs clear. Drain chickpeas from can and rinse well.

2. 2

   Heat 1 tbsp oil in a large pot over medium heat. Finely dice onion, mince ginger and garlic. Add to pot and fry for 3 minutes until fragrant.

3. 3

   Add cumin seeds to pot and stir for 1 minute until they sizzle and darken slightly.

4. 4

   Add red lentils, chickpeas, and vegetable stock to pot. Chop tomato and add. Bring to boil, then reduce heat to low and simmer for 25 minutes until lentils break down and mixture becomes creamy.

5. 5

   Stir daal and adjust seasoning with salt and pepper. If too thick, add warm water. Serve hot with rice or roti.