A hearty and flavorful chickpea masala with red lentils, simmered in a fragrant blend of spices. Perfectly served with steamed kale and avocado for a balanced, comforting meal.
In a large-size saucepan, heat the oil over medium-high heat and add the onion, garlic, and ginger.
Lower the heat to medium and cook until fragrant, about 3 minutes.
Add the cumin, coriander, garam masala, mustard, cayenne, salt, and lentils.
Cook and stir for 1 minute.
Add the tomatoes and their juice, the beans, and the water.
Increase the heat slightly to get things simmering, then cover with a lid.
Lower the heat and let simmer for 15 minutes, stirring occasionally.
If needed, add more liquid to reach the desired consistency, or cook longer for softer lentils.
Sprinkle with fresh lemon juice upon serving, if desired.
Notes & Wine Advice
Serving Tip:Serve with steamed kale and slices of ripe avocado for added texture and flavor.Wine Advice:A light, dry white wine such as Sauvignon Blanc would pair nicely with the spice and richness of this dish.