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POWERHOUSE CHICKPEA AND LENTIL CURRY WITH POMEGRANATE


  • Author: Sneh Roy
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Main, Dinner
  • Cuisine: Indian, Vegan, Gluten Free

Ingredients

  • 440g can chickpeas, drained
  • 1/2 cup red lentils
  • 1/2 cup yellow lentils
  • 1/2 cup brown lentils
  • 2 bay leaves
  • 2 red onions, finely sliced
  • 2 tomatoes, diced
  • 1/2 inch piece of cinnamon
  • 1/4 teaspoon nigella seeds
  • 1/4 teaspoon cumin seeds
  • 1 tablespoon ginger garlic paste
  • 1 tablespoon olive oil
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander powder
  • 1 teaspoon chola masala or garam masala
  • salt to taste
  • 6 cups water
  • 1/4 cup pomegranate seeds
  • 1/4 cup fresh coriander leaves

Instructions

  1. Heat oil in a deep casserole dish or pressure cooker on medium heat. Sauté nigella seeds, cumin seeds, cinnamon, bay leaves and ginger garlic paste for a minute. Add onions and tomatoes. Cook for 4-5 minutes until tender.
  2. Reduce heat to low, add all the spices and cook for 3-4 minutes. Finally add the chickpeas, lentils and water. Increase heat to medium, cover with either casserole lid or pressure cook lid and cook for approximately 20 minutes until lentils are done.
  3. Garnish with coriander and pomegranate. Serve hot with Indian style pilaf, couscous or naan bread.

Notes

Depending on the utensil you are using, the lentils might not be cooked in 20 minutes. In this case, remove lid, lower heat, add about 1/2 cup of water and simmer gently until lentils are tender.