My kitchen is generally well-stocked, but when the time for my weekly or bi-monthly ‘big’ shopping spree is due, I find myself with a weird mixture of ingredients. I pride myself in having a particular talent of making a meal out of almost anything. Over the years I’ve learned to buy some extra staples for these desperate times. Even though I’ve often read lists of pantry staples to always have on hand, I think that many people will prefer to develop their own. Not everyone needs to have an extra jar of peanut butter, for example.
This recipe came about at such a time. Luckily, aside from chickpeas and lentils (which I always tend to have on hand) I also had a packet of pearl couscous. By the time the pearl barley was ready to serve, I had the whole meal ready. That’s how quick it was. However, I did trick my man into thinking I had been cooking for a whole hour…
For around 4 portions, you will need:
- 1 can chickpeas, drained
- 1 can coconut milk
- 1 medium white onion, roughly sliced
- 2 cloves of garlic, minced
- 150-200g yellow lentils
- 500ml water or stock (if using 2 tablespoons of curry, water is enough)
- 1-2 tablespoons yellow or red curry, according to taste
- coconut oil or oil of choice, to cook
- optional spinach, rinsed and roughly chopped
Boil some slightly salted water to cook the barley / rice / couscous according to the instructions. You may also choose to serve this dish with a side salad or naan bread.
Cook the onions, garlic and curry paste until the onion is translucent, taking care not to burn the garlic.
Add the lentils and water/stock. Cook for around 12-15 minutes, or until the lentils are soft. Stir occasionally and if the mixture starts to dry up, add some more water, a little at a time. Add the chickpeas and coconut milk in the last few minutes, lowering the heat and cooking until the whole mixture is hot. If you’re using spinach, add it now also. Try not to let the coconut milk boil.
Serve hot. The dahl reheats well and can keep for a few days in the fridge.