The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Onion Bhaji, Lentil Dal & Kachumber Salad
An Indian street food classic – and it’s easier to make than you think. Mix onions with chickpea flour, lime juice and chillis, then pan-fry until deliciously crisp. Dish up with a soul-satisfying lentil dal and cooling cucumber salad.
1/3 daily fibre
8 plants
Serving size
Ingredients
- 1 unwaxed lime
- 8 tbsp chickpea flour (chickpea flour (100%))
- 1 chilli
- 1 tsp black mustard seeds (Mustard)
- 1 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 2 onion
- 40g creamed coconut
- 110g baby tomatoes
- 80g red split lentils (red split lentils (100%))
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 midi cucumber
Nutritional Information
Calories: 560
Protein: 23g
Carbs: 59g
Fat: 29g
Ingredients
- 80g red split lentils (use half) (red split lentils (100%))
- 110g baby tomatoes (use half)
- 1 unwaxed lime (use half)
- 2 onion
- 1 tbsp curry powder (use half) (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 midi cucumber (use half)
- 1 tsp black mustard seeds (use half) (Mustard)
- 8 tbsp chickpea flour (chickpea flour (100%))
- 40g creamed coconut (use half)
- 1 chilli (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
Nutritional Information
Calories: 688
Protein: 31g
Carbs: 86g
Fat: 29g
Onion Bhaji, Lentil Dal & Kachumber Salad
An Indian street food classic – and it’s easier to make than you think. Mix onions with chickpea flour, lime juice and chillis, then pan-fry until deliciously crisp. Dish up with a soul-satisfying lentil dal and cooling cucumber salad.
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Cooking Instructions
- Rinse the lentils. Dissolve the creamed coconut in a jug with 300ml hot water (150ml for 1 person). Thinly slice the onions. Dice the cucumber and tomatoes into 1cm cubes, keeping separate. Finely dice the chilli (remove the seeds for less heat). Quarter the lime.
- Heat a small saucepan with 1 tsp oil on medium heat. Once hot, add half the mustard seeds, half the curry powder and half the ginger & garlic paste. Cook for 1 min, then add the coconut mixture, lentils and half the tomatoes. Season with a pinch of sea salt and black pepper. Simmer for 15-20 mins, until the lentils have softened. Add a splash more water if necessary.
- Meanwhile, heat a large frying pan with 1 tsp oil on medium heat. Once hot, add the remaining mustard seeds and curry powder, then cook for 30 seconds. Add the onions, cook for 3 mins until softening, then add the remaining ginger & garlic paste. Cook for another 2 mins, then remove from the heat.
- In a mixing bowl, combine two-thirds of the flour, juice from 1 lime wedge, 3 tbsp cold water (1 tbsp for 1 person) and a pinch of sea salt. Stir until a thick paste is formed. Add half the diced chilli (or to taste) and cooked onion mixture, then mix well. Reheat the frying pan with 1 tbsp oil on medium heat. Spoon the mixture into the pan into 4-6 fritter shapes. Cook for 4 mins per side, until golden and crispy.
- Make the salad; in a large bowl, toss the cucumber with the remaining tomatoes and juice from 1 lime wedge. Season with sea salt.
- Serve the lentil dal topped with the onion bhaji, salad and remaining lime wedges. Garnish with the remaining diced chilli (to taste).
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