Chickpea & Lentil Dahl

Ingredients
2 tsp macadamia or peanut oil
1 onion, finely chopped
2 tsp finely grated ginger
¾ tsp curry powder (more if you like it strong)
400g can diced tomatoes
400g can lentils, rinsed, drained
400g can chickpeas, rinsed, drained
250ml can coconut milk

Directions

1) Heat the oil in a large saucepan over medium heat. Add the onion and ginger and cook, stirring, for 5 minutes or until onion softens. 

2)  Add the curry powder and cook, stirring, for 1-2 minutes or until aromatic.

3)  Add the tomatoes, lentils, chickpeas and coconut milk and stir to combine. 

4)  Cook, stirring occasionally, for 10 minutes or until the mixture thickens slightly. 

5)  Remove from heat. Taste and season with salt and pepper.

6)  Serve immediately with yoghurt, cucumber and pappadums, if desired

7)  Eat & Enjoy!

Indian Style Beans

Ingredients
1 tbspn olive oil
20g ghee
1 onion, diced
2 garlic cloves, finely chopped
1 tsp black mustard seeds
2 tsp freshly grated ginger
1 long green chilli, seeds removed, finely diced
1 tsp turmeric
400g can crushed tomatos
½ cup water
Salt, pepper & ½ tsp sugar
2 x 400g cans cannellini beans, drained & rinsed
 
Directions
1) Heat the ghee and olive oil in a large saucepan over a moderate heat
2) Add onion and cook a few minutes until softened
3) Add the garlic, ginger, mustard seeds, turmeric & chilli, and stir through for 1 or 2 minutes until fragrant
4) Add the tomatos, water, salt, pepper and sugar and bring to the boil
5) Turn heat down and simmer for about 10 minutes until thickened
6) Add the cannellini beans and simmer an extra 5 minutes, stirring occasionally
7) Serve hot
8) Eat & Enjoy!

Serving suggestions
* Serve hot spooned over ripe avocado
* Serve with rice or some Indian bread, like naan, and yogurt and chutney
* Serve with polenta or corn chips