Chickpea Daal Indian
Experience the comforting warmth of authentic Indian cuisine with this Chickpea Daal recipe, a perfect blend of yellow lentils and tender chickpeas simmered in a robust tomato-based sauce infused with aromatic spices like cumin, garam masala, and turmeric. This protein-packed dish is as nourishing as it is flavorful, with an irresistibly creamy texture and a touch of heat from cayenne pepper. Quick to make with canned chickpeas or deeply satisfying when prepared with soaked dried chickpeas, this daal is versatile enough to pair with steamed rice, fluffy naan, or as a hearty standalone meal. Garnished with fresh cilantro and a squeeze of lemon, it’s a vibrant, wholesome dish that’s sure to become a go-to comfort food in your kitchen. Perfect for weeknight dinners or meal prep, this Chickpea Daal is a delicious introduction to traditional Indian flavors.
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Recipe Information
Ingredients
- 1 cup Dried chickpeas (or canned chickpeas if short on time)
- 0.5 cup Yellow lentils (toor dal or moong dal)
- 1 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil or ghee
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 2 medium Tomatoes, finely chopped
- 1 teaspoon Cumin seeds
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Cayenne pepper or red chili powder
- 2 tablespoons Fresh cilantro (coriander leaves), chopped
- 4 cups Water
- 4 pieces Lemon wedges (for serving)
Instructions
If using dried chickpeas, soak them in water overnight or for at least 8-10 hours. Drain and rinse them before cooking.
In a large pot or pressure cooker, add the soaked chickpeas, yellow lentils, turmeric powder, salt, and 4 cups of water. Cook until the chickpeas and lentils are tender (about 25-30 minutes in a regular pot or 12 minutes in a pressure cooker). Drain any excess water and set aside.
In a separate large skillet or pot, heat the vegetable oil or ghee over medium heat.
Add cumin seeds to the hot oil, and let them sizzle for 30 seconds until aromatic.
Add the chopped onion and sauté until golden brown, about 5-6 minutes.
Stir in the minced garlic and ginger, and cook for another 1-2 minutes, until fragrant.
Add the chopped tomatoes, ground coriander, garam masala, and cayenne pepper. Cook the mixture until the tomatoes break down and the spices are well combined, about 5 minutes.
Add the cooked chickpeas and lentils to the spice mixture, stirring to combine.
Simmer the daal for 10-15 minutes, stirring occasionally, to allow the flavors to meld together. Add a little water if the daal becomes too thick.
Taste and adjust the seasoning with salt, if necessary.
Garnish with fresh cilantro and serve hot with lemon wedges for an extra burst of flavor.
Nutrition Facts
Calories |
388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 520 mg | 23% | |
| Total Carbohydrate | 60.9 g | 22% | |
| Dietary Fiber | 17.8 g | 63% | |
| Total Sugars | 13.2 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1151 mg | 24% | |
*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.
