Ok, so there was this delightful picture of lentils and chickpea crepes I saw on Instagram at some point. I do not recall who posted it and I could not find it again, but it sent me on a hunt to find a Lentil Dahl recipe to go with chickpea cakes or crepes.
I also started this hunt because of tasty Indian food we had at the Bollywood Theatre in Portland, Oregon a couple years back… I still can’t get the amazing flavors of that food out of my head. They were fantastic, rich, but yet so simple at the same time.
Here is what I came up with for a Lentil Dal recipe, I meshed a couple of recipes together and I cannot remember my sources – I would link to them if I could recall, but there were 4 or so.
- 1 cup red lentil/red split peas/pigeon lentils (make sure to sort and rinse prior to cooking)
- 3 cups of broth or water
- 1 – 2 tablespoon oil/ghee/butter/vegan butter (or use water method)
- 1/2 red onion
- 3 garlic cloves
- 1/2 inch knob of ginger, minced (can also use the paste that is in a tube)
- 1 can(15 oz) diced tomatoes (fire roasted is a nice option too but not necessary)
- 1/2 – full red bell pepper
- 1/2 – 1 tsp salt (depends on taste is sodium level of broth)
- 1 tsp cumin
- 1tsp coriander
- 1tsp turmeric
- 1 bay leaf
- 1 tsp minced red pepper/red pepper paste
- First start by cooking your lentils in a medium to larger pot, add the sorted and rinsed the lentils and water/broth and bring to boil. Let this cook while you prepare the rest – keep covered (cooking time will depend on which type of lentils you are using)
- In a separate skillet, heat the oil (or other fat choice), add the onions, garlic, and ginger. Cook until aromatic (5 – 8 minutes)
- After aromatic, add the cumin, coriander, turmeric, and a bay leaf and cook until those spices are opened up (1 – 2 minutes)
- Add the tomatoes and juices, keep covered and cook covered until the lentils are done
- Once lentils are done (depends on your lentils but should be about 30 minutes give or take) add the tomato mixture to the lentils in their pot
- Mash and mix the lentils and tomato mixture
I like to serve with chickpea cakes or crepes. This makes a nice packed lunch and healthy dinner if paired with some roast vegetable.
I like to make chickpea crepes with it and scoop up the lentils into the crepes like you would Ethiopian food with the Injera… nom nom nom.