Red Lentil Dhal & Tandoori Chickpeas
Rated 5.0 stars by 1 users
Category
Vegetarian
Cuisine
Indian
Servings
2
Prep Time
10 minutes
Stove Time
10 minutes
Wonderbag Time
1.5 to 2 hours
Warm your soul with this comforting and hearty Red Lentil Dhal & Tandoori Chickpeas recipe, thoughtfully adapted for the Wonderbag by chef Bettina Campolucci Bordi. This dish combines the creamy richness of red lentils with the aromatic spices of turmeric and fenugreek, complemented by the natural sweetness of medjool dates. The addition of coconut milk imparts a luscious texture, while fresh spinach adds a burst of colour and nutrients.
The Wonderbag, an innovative non-electric slow cooker, allows the dhal to cook gently over 1.5 to 2 hours, enhancing the depth of flavours without the need for constant supervision. While the dhal simmers, prepare the tandoori-spiced chickpeas by roasting them until crispy, providing a delightful contrast in texture. Serve the dhal topped with these crunchy chickpeas, a dollop of plant-based yoghurt, fresh herbs, sliced spring onion, a sprinkle of chilli, and a slice of toasted sourdough bread for a complete and satisfying meal.
This recipe is not only delicious but also energy-efficient, making it perfect for eco-conscious cooks. For the full recipe and step-by-step instructions, visit the Wonderbag website.
Author:Chef Bettina Campolucci Bordi
Ingredients
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1 leek, green and all, chopped
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3 garlic cloves, chopped
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2 medjool dates, torn into pieces
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1 tbsp turmeric
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1 tsp fenugreek seeds
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100g red lentils
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250ml boiling water
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400ml coconut milk
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1 large handful of fresh spinach
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Olive oil, for cooking
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Salt and freshly cracked black pepper
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240g drained tinned chickpeas
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1 tbsp tikka masala spice mix
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1 tbsp olive oil (optional)
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2 tbsp plant yoghurt
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Fresh herbs
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1 spring onion, finely sliced
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Pinch of chilli
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Toasted sourdough bread
For the Dahl
For the Crispy Chickpeas (Air Fryer or Oven):
To Serve:
Directions
Method – Dhal (Wonderbag Style):
In a heavy-based lidded pot (like a cast iron or stainless steel saucepan), heat a splash of olive oil.
Add the leek, garlic, dates, turmeric, and fenugreek seeds. Sauté gently for 3–4 minutes until softened and fragrant.
Stir in the red lentils, boiling water, and coconut milk. Season well with salt and pepper.
Bring everything to a full boil with the lid on, then reduce the heat slightly and let it simmer for 5–10 minutes, stirring occasionally to prevent sticking.
Once bubbling hot and simmered through, immediately transfer the sealed pot into your Wonderbag, cinch it closed, and leave it to cook for 1.5 to 2 hours.
After that time, open it up, stir in the spinach, and allow the residual heat to wilt it down.
Method Crispy Chickpeas (Prepare while the dhal cooks in the Wonderbag):
Air Fryer: Toss chickpeas with the spice mix and olive oil. Air fry at 200°C for 5–6 minutes until crispy.
Oven: Preheat to 180°C. Roast chickpeas on a lined tray for 20–25 minutes until golden and crunchy.
To Plate:
Spoon generous helpings of dhal into bowls. Top with crispy chickpeas, a dollop of yoghurt, fresh herbs, sliced spring onion, a sprinkle of chilli and a slice of toasted sourdough.
Recipe Note
Recipe kindly donated by chef, food writer and retreat owner Chef Bettina Campolucci Bordi
For more information on Bettina's work and retreats in Bali please head here
