Vegetarian mains
Chickpea dal with crispy parsnip
This satisfying dal is enriched with spices and coconut milk, then topped with crisp parsnip and coconut chips for texture. Keep a close eye on the parsnips towards the end of cooking. We recommend serving with warm pitta breads and mango chutney.
Cook's notes
This dish is very adaptable, you can swap the curly kale to make use of any greens – spinach, chard, cabbage, spring or summer greens.
Ingredients
For the dal:
- 1 onion
- 150g curly kale or whatever greens you have to hand
- 1 small piece ginger
- 2 garlic cloves
- 2 parsnips
- 1 tin chickpeas
- 1 cinnamon stick
- 1 bay leaf
- 1 tin coconut milk
- 1 tsp mustard seeds
- ½ tbsp tamarind paste, or a little more, to taste
- 10g coconut chips
- 4 pitta breads
- Mango chutney to serve
For the spice:
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp dried turmeric
Method
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Step 1
Preheat the oven to 160°C /Gas 3
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Step 2
Peel, halve and finely slice the onion. Strip the kale leaves off their stalks. Shred the leaves.
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Step 3
Heat 2 tbsp of oil in a large saucepan and begin frying the onion for 6-8 mins, until soft.
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Step 4
Peel and finely grate the ginger and garlic. Peel the parsnips then continue to peel into long ribbons.
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Step 5
Drain the chickpeas. Add the ginger, garlic, cinnamon stick, spices and bay leaf to the onion, stir for 2 mins, then add the chickpeas, followed by the coconut milk. Bring up to the boil and simmer for 10-15 mins, until the dal is slightly thickened and the chickpeas are tender. Meanwhile, divide the parsnip ribbons between 2 baking trays. Toss with the mustard seeds, lightly coat with oil, and bake for 15 mins, turning halfway through, until golden and crisp. When ready, sprinkle with salt and, if needed, lay on sheets of kitchen towel to absorb any excess oil.
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Step 6
Once the dal has thickened, discard the cinnamon stick and bay leaf. Add the kale to the dal in handfuls, stirring until just wilted in. Season with salt, pepper and ½ tbsp of tamarind paste, you can add more to suit your taste.
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Step 7
Serve the dal topped with the crispy parsnips and coconut chips, with the pitta breads and mango chutney alongside. If you have time, you can pop the pittas in the toaster to warm through before serving.