A one-pot winter warmer with the perfect Kiki crunch.
Nothing hits the spot on a chilly evening like a steaming bowl of dhal. This golden version is creamy from coconut milk, rich in warming spices, and hearty thanks to protein-packed chickpeas and red lentils. It’s simple, budget-friendly, and made even better with a generous side of Kiki Seed Crackers — perfect for scooping, crumbling, or dunking.
Ingredients:
For the dhal:
- 1 tbsp olive oil
- 1 onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp turmeric
- 1 tsp ground cumin
- ½ tsp chilli flakes (optional)
- 1 can crushed tomatoes (400g)
- 1 can coconut milk
- 1 can chickpeas, drained and rinsed
- ½ cup red lentils
- 1½ cups vegetable stock or water
- Salt and pepper, to taste
- Juice of ½ lemon
To Serve:
- Fresh coriander
- Kiki Seed Crackers, for scooping or topping
Instructions:
1. Start with the Base:
Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger. Sauté for 4–5 minutes until soft and fragrant.
2. Spice it Up:
Stir in turmeric, cumin, and chilli flakes. Cook for 1 minute to toast the spices and release their aroma.
3. Simmer Everything Together:
Add the crushed tomatoes, coconut milk, chickpeas, red lentils, and stock. Stir well to combine. Bring to a gentle simmer and cook uncovered for 20–25 minutes, stirring occasionally, until the lentils are soft and the dhal has thickened.
4. Finish & Serve:
Season to taste with salt, pepper, and a good squeeze of lemon juice. Ladle into bowls, garnish with fresh coriander, and serve hot with plenty of Kiki Seed Crackers on the side.
Why This Dhal is So Special:
It’s everything you want in a winter dish — warming, filling, and deeply nourishing. The coconut makes it creamy, the lentils and chickpeas make it hearty, and the Kiki Seed Crackers add that crave-worthy crunch that turns comfort food into something special.
Tip:
Double the recipe and freeze a batch for later — this dhal is just as good (if not better) the next day.
