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Chickpea Dhal

Published Tuesday, 20 September, 2011 by Canned Food UK




  • 410g can lentils, drained
  • 300g can sliced mushrooms, drained
  • 410g can chickpeas, drained
  • 25g butter
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • ½ tsp ground turmeric
  • 1 tsp cumin seeds
  • 1 Tbsp coriander, chopped


In a large saucepan melt the butter, then add the onion and garlic and fry for five minutes until soft.

Add the turmeric and cumin seeds, and fry for a further minute.

Next add the lentils and fry for five minutes, stirring occasionally.

With a potato masher, crush the lentils until you have a creamy paste.

Add the mushrooms and chickpeas, then allow the dhal to cook for a further five minutes.

Serve garnished with fresh coriander.

Canned lentils and mushrooms are great store-cupboard essentials that can be used to bulk up meals such as curries, casseroles and pasta dishes.


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