Channa Dal Curried Chickpeas
Delight your taste buds with this hearty and flavorful Channa Dal Curried Chickpeas recipe, a comforting and protein-packed dish that’s perfect for vegetarians and vegans alike! Featuring tender channa dal (split chickpeas) simmered to perfection, this recipe is infused with a medley of warm, aromatic spices like garam masala, turmeric, and cumin. A rich splash of coconut milk adds a creamy texture, while tangy tomatoes and a hint of fresh lemon juice brighten the flavors. Garnished with vibrant cilantro, this curry is a versatile dish that pairs beautifully with rice, naan, or your favorite flatbread. Ready in under an hour, this satisfying recipe is perfect for cozy weeknights or meal prep, offering a nutritious and flavorful journey in every bite.
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Recipe Information
Ingredients
- 1 cup Channa dal (split chickpeas)
- 4 cups Water
- 2 tablespoons Coconut oil or vegetable oil
- 1 teaspoon Cumin seeds
- 1 medium Onion (finely chopped)
- 3 pieces Garlic cloves (minced)
- 1 teaspoon Fresh ginger (grated)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder (adjust to taste)
- 2 medium Tomatoes (finely chopped)
- 1.5 cups Cooked chickpeas (rinsed and drained if canned)
- 0.75 cup Coconut milk
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 1 tablespoon Lemon juice
Instructions
Rinse the channa dal thoroughly and soak it in water for at least 30 minutes, then drain.
In a medium saucepan, add the soaked channa dal and 4 cups of water. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes, or until the dal is tender but still holds its shape. Drain and set aside.
Heat the coconut oil in a large pan or skillet over medium heat. Add the cumin seeds and let them sizzle for 30 seconds, or until aromatic.
Add the chopped onion and sauté for 4-5 minutes, or until golden brown.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the turmeric powder, ground coriander, garam masala, and red chili powder to the pan. Cook for 1 minute to toast the spices.
Add the chopped tomatoes and cook for 5-7 minutes, stirring occasionally, until the tomatoes are softened and the mixture becomes a thick paste.
Add the cooked channa dal, chickpeas, coconut milk, and salt to the pan. Stir well to combine.
Bring the mixture to a gentle simmer and cook for 10 minutes, allowing the flavors to meld together.
Turn off the heat and stir in the fresh lemon juice.
Garnish with chopped cilantro and serve hot with rice, naan, or flatbread.
Nutrition Facts
Calories |
427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 645 mg | 28% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 15.7 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 932 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
