One of our favorite dishes! This surprisingly filling meal is perfect for cold winter nights when you don't have much time to cook.

Ingredients:

• 1x red onion
• 1 thumb size fresh ginger (grate half and finely chop the other half)
• 1 red chilli
• 4 cloves garlic
• 1 red pepper
• 400g tin drained chickpeas
• 200g soaked and cooked lentils / Channa Dal which is a type of yellow lentils which provides an ideal texture for this Dahl. Yellow split peas is a terrific substitution though the cook times do differ (see recipe notes).
• 1 l of vegetable stock (*or 1x tablespoon of organic veggie bouillon and 1L of water)
• 1/2 teaspoon sea salt
• 400ml full fat coconut milk
• 1/2 lime squeezed
• 6 tenderstem broccolis / or whole broccoli 
• DHANIA Liquid Activated Spice
• Spring Onions (for garnish)
• Note: If you wish, you can also serve rice on the side!

Steps:

• Finely dice the red onion and fry with a splash of olive oil (*you can also use ghee) for around 5 minutes.
• Add the finely chopped ginger and chilli and fry for a minute or so before adding the finely chopped garlic, continue to fry for 1 minute then add the diced pepper. 
• After around 5 minutes add the chickpeas, lentils, dried spices and vegetable stock, salt and give a good stir then grate in the remaining 1/2 piece of ginger and simmer for around 15 minutes.
• Add a squeeze of line followed by the coconut milk, then add in the tenderstem to heat for the final 5 minutes.
• Garnish with spring onions and 5-10 drops of DHANIA Liquid Activated Spice to taste. Serve warm! 
• Pro tip: You can also serve a side of rice if you want an extra treat!