Servings: 4

Dhal: subheading: Dhal:
¼ water for sautéing ¼ water for sautéing
1 onion chopped 1 onion chopped
2 small zucchinis chopped 2 small zucchinis chopped
3-4 cloves garlic minced 3 to 4 cloves garlic minced
1 cup (7 oz) red lentils 1 cup (7 oz) red lentils
2 cups (10.5 oz) cooked chickpeas 2 cups (10.5 oz) cooked chickpeas
¾ cup (3.5 oz) fresh or frozen green peas ¾ cup (3.5 oz) fresh or frozen green peas
3.5 cups (27 oz) water 3.5 cups (27 oz) water
1 tsp turmeric 1 tsp turmeric
1 tsp cinnamon 1 tsp cinnamon
½ tsp cardamom powder ½ tsp cardamom powder
½ tsp coriander powder ½ tsp coriander powder
½ tsp cumin powder ½ tsp cumin powder
fresh ground pepper to taste fresh ground pepper to taste
Cashew cream: subheading: Cashew cream:
¼ cup (2 oz) cashews previously soaked for 2-3 hours ¼ cup (2 oz) cashews previously soaked for 2 to 3 hours
7/8 cup (6.7 oz) water 7/8 cup (6.7 oz) water
2 Tbsp tapioca flour 2 Tbsp tapioca flour

Cashew cream: subheading: Cashew cream:
Note: Soak the cashews in water for at least one to two hours.
Drain and rinse the cashews well. Place them into a blender with tapioca flour and water. Blend briefly until smooth.
Dhal: subheading: Dhal:
Thoroughly rinse red lentils in a mesh strainer and set aside.
In a large pot place 2 tablespoons of water, chopped onion and zucchini, and sauté over low-medium heat for about 6 to 8 minutes while stirring frequently. Add water as needed to prevent sticking or deglaze.
Add in minced garlic, turmeric, cardamom, coriander, cumin, cinnamon powder, and a dash of ground black pepper and sauté for another minute, while stirring constantly.
Add cooked chickpeas, red lentils, fresh or frozen green peas, and 3.5 cups of water.
Bring to a simmer over medium heat, then reduce heat slightly to low or medium-low, and gently simmer for 15 to 20 minutes, or until lentils are tender.
Check the seasonings and add more spices if needed.
Stir in cashew cream and cook for another 2 to 3 minutes on low until the dhal thickens, while stirring constantly.