Chickpea Dhal with Roti and Nectarine & Cucumber Salad

Serves six | Prep time 15 min | Cooking time 1 to 1,5 hours

Ingredients
For the dipping sauce
  • Coconut oil 2 tbsp
  • Red onion 1
  • Garlic 3 cloves, finely grated
  • Ginger 7cm piece, coarsely grated
  • Fresh turmeric 3cm, finely grated
  • Cinnamon sticks 3
  • Star anise 4
  • Cardamom pods 3
  • Mustard seeds 1 tbsp (black & yellow)
  • Cumin and onion seeds 2 tbsp
  • Smoked paprika half tbsp
  • Red Bird’s eye chilli 2, finely chopped (you can lessen or increase this)
  • Curry leaves 2 sprigs
  • Tomato paste 3 tbsp
  • Tomatoes 6, coarsely chopped
  • Good quality vegetable stock 4 cups
  • Brown lentils half cup
  • Chickpeas 2 tins
  • Sea salt and freshly ground black pepper to taste
To serve
  • Butter 4 tbsp
  • Rotis (we got ours from Miriam’s in Cape Town)
  • Nectarines 3, coarsely chopped
  • Mini cucumbers 6, coarsely chopped
  • Green chilli 2, finely chopped
  • Coriander small handful
Method
  1. Heat the coconut oil in a skillet and sauté the onion until translucent, for 3-5 minutes. Add the garlic, ginger and fresh turmeric and cook for a further 2 minutes.
  2. Add the cinnamon sticks, star anise and cardamom pods and toast gently until fragrant.
  3. Next, add the mustard, cumin and onion seeds and cook for a minute. Add the smoked paprika, chilli and curry leaves, followed shortly by the tomato paste. Stir through and cook for a minute.
  4. Add the chopped tomatoes and half the vegetable stock and cook for 30 minutes over medium heat.
  5. Add the rest of the vegetable stock, stir through and cook for another 10 minutes, then, add the lentils and cook until al dente, adding more liquid if necessary.
  6. Add the chickpeas and simmer gently for 15 minutes, or until all the flavours have infused. Season with salt and pepper.
  7. In the meantime, heat 1 tbsp of the butter in a pan over medium heat and heat the roti’s through, turning once and making sure they don’t become crispy. Remove from the heat and place on a plate, covering with foil.
  8. Make the salad by mixing all the ingredients together and season with salt and serve immediately.