Try this tasty way to boost your energy levels and look after your brain health. This daal is made using red split lentils and chickpeas – both good sources of B vitamins.Our bodies need B vits to convert food into energy and keep our nervous system healthy.1 Sprinkle over the seeds and serve with brown rice for an extra helping of B vitamins.
Spiced chickpea and lentil daal
- 300g red split lentils *
- 1 tbsp vegetable oil
- 1 tsp cumin seeds *
- ½ tsp turmeric *
- 1 shallot, finely diced
- 3 garlic cloves, sliced
- 1 tomato, chopped
- 10 curry leaves (if available)
- 1 x 400g tinned chickpeas
- 1 tsp salt
- 25g coriander, rough chopped
- 4 tbsp mixed seeds *
* Available at Holland & Barrett
Wash the red split lentils under cold water and then add into a large pan and top up with 1.5 litres of cold water.
Bring to the boil and cook for 15-20 minutes or until the lentils have softened completely.
Meanwhile, heat the vegetable oil in a small pan. Stir in the cumin, turmeric, shallot, garlic, tomato and curry leaves and allow to cook for 3-4 minutes or until slightly golden.
When the lentils are cooked, the texture will be the consistency of loose porridge. Add in the oil and spice mixture, followed by the drained chickpeas and salt. Stir well to combine.
Serve onto plates, and sprinkle the coriander and seeds over the top. Serve with rice or naan bread.
Advice is for information only and should not replace medical care. Please check with your GP before trying any remedies.Shop our Food and Drink range. Sources
- NHS Choices. B vitamins and folic acid. Available from: https://www.nhs.uk/conditions/vitamins-and-minerals/vitamin-b/