Indian Veg Thali Plate: Chickpea Masala and Black Pepper Dahl

Name: Indian Veg Thali Plate: Chickpea Masala and Black Pepper Dahl with Lime Rice, Mint Salad and Chapatis
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 1 Piece of Red onion; 80 Grams of Red lentils; 1 Tbsp of Vegetable oil; 15 Grams of Ginger garlic paste; 1 Tsp of Black pepper; 4 Grams of Turmeric powder; 4 Piece of Cardamom pods; 250 ML of Water; 1 Piece of Vegetable stock cube; 1 Piece of Lime; 150 Grams of Long grain rice; 1 Tbsp of Vegetable oil; 2 Grams of Mustard seeds; 6 Grams of Curry leaves; 1 Tsp of Salt; 300 ML of Water; 240 Grams of Chickpeas; 1 Piece of Tomatoes; 1 Tbsp of Vegetable oil; 10 Grams of Ginger paste; 30 Grams of Tomato paste; 5 Grams of Garam masala; 2 Grams of Fenugreek leaves; 100 ML of Water; 10 Grams of Fresh mint; 150 Grams of Cherry tomatoes; 1 Piece of Cucumber; 15 Grams of Fresh coriander; 2 Piece of Chapati; 170 Grams of Natural yogurt

with Lime Rice, Mint Salad and Chapatis

Thali translates to 'plate' from Hindi and consists of multiple small dishes, creating a balanced and delicious feast!

4 Reviews

Cals 852 · Prot 36 · Carbs 160 · Fat 9

Global Eats

Vegetarian

45 min

Indian Veg Thali Plate: Chickpea Masala and Black Pepper Dahl with Lime Rice, Mint Salad and Chapatis

Thali translates to 'plate' from Hindi and consists of multiple small dishes, creating a balanced and delicious feast!

4 Reviews

Cals 852 · Prot 36 · Carbs 160 · Fat 9

Global Eats

Vegetarian

Ingredients

Dahl

Red onion

1 Piece

Red lentils

80 Grams

Vegetable oil

1 Tbsp

Ginger garlic paste

15 Grams

Black pepper

1 Tsp

Turmeric powder

4 Grams

Cardamom pods

4 Piece

Water

250 ML

Vegetable stock cube 15*

1 Piece

Lime rice

Lime

1 Piece

Long grain rice

150 Grams

Vegetable oil

1 Tbsp

Mustard seeds 13*

2 Grams

Curry leaves

6 Grams

Salt

0.5 Tsp

Water

300 ML

Chickpea masala

Chickpeas

240 Grams

Tomatoes

1 Piece

Vegetable oil

1 Tbsp

Ginger paste

10 Grams

Tomato paste

30 Grams

Garam masala

5 Grams

Fenugreek leaves

2 Grams

Water

100 ML

Salad

Fresh mint

10 Grams

Cherry tomatoes

150 Grams

Cucumber

1 Piece

To serve

Fresh coriander

15 Grams

Chapati 10*11*

2 Piece

Natural yogurt 4*

170 Grams

Allergens

*15 Celery, *13 Mustard, *10 Wheat, *11 Gluten, *4 Milk

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3562 / 852
Fats (g)	9.3
of which saturated (g)	2.7
Carbohydrates (g)	160
of which sugars (g)	16.6
Fibers (g)	18.8
Proteins (g)	36.4
Salt (g)	3.3

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep dahl

Peel and finely chop the onions. Rinse and drain the lentils.

2 Cook dahl

Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the onions and fry for 5-7 min until softened. Next, add the ginger garlic paste and fry for a further 1-2 min. Add a generous pinch of black pepper, half of the turmeric and the cardamom. Fry the spices for 30 secs. Once fragrant, add the lentils, measured water and crumble in 0.5 stock cube. Mix well and bring to a boil. Once boiling, lower the heat and cover. Simmer for 15-20 min, until the lentils are soft and the sauce has thickened

3 Cook lime rice

Cut the lime into wedges. Rinse and drain the rice. Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the mustard seeds, turmeric and curry leaves, fry for 30 secs until fragrant. Next, add the rice, salt and measured water. Bring to a boil. Once boiling, reduce the heat to low and cover. Cook for 10-12 min, until all of the water is absorbed and rice is tender. Once cooked, squeeze in half of the lime juice (saving some for the salad). Mix and cover until serving.

4 Cook chickpea masala

Meanwhile, rinse and drain the chickpeas. Finely chop the tomatoes. Heat a large non-stick pan over a medium high heat with a drizzle of oil. Once hot, add the ginger paste, tomato paste and tomato, fry for 2-4 min. Turn the heat down to medium and add the garam masala and fenugreek. Cook for 30 sec until fragrant. Add the chickpeas and measured water. Mix to coat in the sauce. Continue to cook for a further 5-7 min, until the chickpeas are tender and the sauce has reduced. Once cooked keep warm until serving.

5 Make salad

Meanwhile, pick and finely chop the mint (leaving some leaves for garnish). Cut the cherry tomatoes into quarters. Cut the cucumber into small bite-sized pieces. To a bowl, add the tomatoes, cucumber, mint and the remaining lime juice. Mix well and set aside.

6 Serve

Pick and finely chop the coriander and add to the chickpeas. Warm the chapatis in the microwave for 30 secs. Divide the lime rice, chickpea masala, dahl and salad into small individual bowls, or onto a plate. Serve with the yogurt and chapatis on the side

Tip! For crispier chapatis, warm them in a dry pan over a medium-high heat for 30 secs each side.