This chickpea dahl is a hearty dish featuring chickpeas simmered in curry spiced coconut milk and tomato sauce. An easy and flavorful dinner.
My current obsession with curry and curry adjacent foods continues. A few months ago I found myself with a bag of split chickpeas, so I decided to try my hand at chickpea dahl.
Dahl is a version of curry, usually made with dry beans. It has a similar rich, earthy flavor to curry and it's delightful. This recipe is for sure on my regular meal rotation - it's so flavorful!
Jump to:
What is Dahl?
Dahl (or dal) is an Indian dish made from dried lentils or other beans. It usually consists of a sauce made from curry spices like turmeric, cumin, coriander, and garam masala.
The dish is spicy, earthy, and warm. Usually served with rice or flatbread, dahl is a nutritious and hearty meal.
Why I love this recipe
- Dietary needs - this chickpea dahl is dairy-free, plant-based, oil-free, gluten-free, and sugar-free. It's also high in protein and fiber
- Really easy - boil the chickpeas, then cook quickly with curry spices. A one pot dish!
- Hearty, healthy dinner - chickpeas, tomatoes, onion, and coconut milk make this dish super hearty
Ingredient Notes & Substitutions
- Dried Split Chickpeas: this is known as chana dahl. I purchases this in the Asian section of my grocery store. It could also be found at an Indian grocery store or online.
- Yellow Onion: you can also use a white or red onion if you want
- Garlic
- Fresh Ginger: I love adding fresh ginger because the flavor is much brighter than dried, but dried ginger can work too. Use about ¼ teaspoon of ground.
- Garam Masala: I don't typically add garam masala to my curry recipes, but the spicy, paprika flavor adds another layer to the dish. Since dal is usually less vegetable and meat heavy, I wanted the flavor of the sauce to shine
- Turmeric, Cumin, Coriander: curry spices
- Salt & Black Pepper
- Diced Tomatoes: tomatoes add a nice tang to the sauce and another texture to the dal
- Coconut Milk: This is the canned coconut milk, not the stuff you buy from a carton. The canned milk is much thicker and creamier. This is the key ingredient for the deliciously rich flavor of this dal.
- Cilantro: for garnish
- To serve: rice, pita or vegan naan
Step-By-Step Instructions
Step 1. Add the chickpeas to a pot. Cover completely with water. Bring to a boil and cook for 45-50 minutes, until soft. Drain.
Step 2. When the chickpeas are almost cooked, add the onion to a pot or sauté pan. Cook for 5 minutes, stirring regularly, until the onion is soft.
Step 3. Add the garlic, ginger, garam masala, turmeric, cumin, coriander, salt, pepper. Cook for 1 minute.
Step 4. Add the chickpeas, coconut milk, and tomatoes to the pan. Bring to a boil and simmer for 10 minutes.
Step 5. Serve with a garnish of fresh cilantro, alongside rice and pita or vegan naan.
FAQ & Expert Tips
Dal is typically made with beans like chickpeas or lentils and is a saucier dish. Curry can be made with beans, but also usually features vegetables and meat.
Dal could be considered a type of curry. But not all curries are dal.
Store this dish in the fridge. It will last up to a week.
Recipe Prayer
Thank you God for this simple yet flavorful meal. Help this food to nourish our bodies and keep us healthy. Amen.
Related Recipes
Tried this recipe?
Please leave a review in the comments section below and post on Instagram tagging me @elizabeths_table. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
📖 Recipe
Chickpea Dahl
Ingredients
- 1 ½ Cups Dried Split Chickpeas known as Chana Dahl
- 1 Large Yellow Onion small diced
- 6 Cloves Garlic minced
- 1 2" Piece Fresh Ginger grated (or ¼ teaspoon ground)
- 1 Teaspoon Garam Masala
- 2 Teaspoons Ground Turmeric
- 1 ½ Teaspoons Ground Cumin
- 1 Teaspoon Ground Coriander
- 1 Teaspoon Salt
- ½ Teaspoon Black Pepper
- 1 14 Ounce Can Diced Tomatoes
- 1 13.5 Ounce Can Coconut Milk
- Cilantro, for garnish
- To serve: rice, pita or vegan naan
Instructions
- Add the chickpeas to a pot. Cover completely with water. Bring to a boil and cook for 45-50 minutes, until soft. Drain.
- When the chickpeas are almost cooked, add the onion to a pot or sauté pan. Cook for 5 minutes, stirring regularly, until the onion is soft.
- Add the garlic, ginger, garam masala, turmeric, cumin, coriander, salt, pepper. Cook for 1 minute.
- Add the chickpeas, coconut milk, and tomatoes to the pan. Bring to a boil and simmer for 10 minutes.
- Serve with a garnish of fresh cilantro, alongside rice and pita or vegan naan.
Nutrition
Nutrition information is an estimate.
Comments
No Comments