Curried Chick Peas Chana Dal
Savor the rich and aromatic flavors of Curried Chick Peas Chana Dal, a hearty vegan dish that brings together tender chickpeas, protein-packed chana dal, and creamy coconut milk in a symphony of bold Indian spices. This recipe is a delightful medley of textures and vibrant seasonings, featuring fragrant cumin seeds, warming garam masala, and a touch of zesty lemon juice to elevate every bite. Perfectly paired with steamed rice, naan, or roti, this comforting curry comes together in under an hour, making it an ideal choice for weeknight dinners or meal prep. With its blend of wholesome ingredients and satisfying flavors, this dish will quickly become a staple in your rotation of plant-based meals.
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Recipe Information
Ingredients
- 2 cups Chickpeas (canned or cooked)
- 1 cup Chana dal
- 3 cups Water
- 1 medium (chopped) Onion
- 3 minced Garlic cloves
- 1 teaspoon (minced) Ginger
- 2 medium (diced) Tomatoes
- 1 cup Coconut milk
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Ground turmeric
- 2 teaspoons Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 1 teaspoon (adjust to taste) Salt
- 2 tablespoons (chopped) Fresh cilantro leaves
- 2 teaspoons Lemon juice
Instructions
Rinse the chana dal thoroughly under cold water and soak it in water for 1 hour, then drain.
In a medium pot, bring 3 cups of water to a boil. Add the drained chana dal and cook for about 20 minutes until tender but not mushy. Drain and set aside.
In a large pan or skillet, heat the vegetable oil over medium heat. Add the cumin seeds and sauté for 30 seconds until fragrant.
Add the chopped onion and sauté until golden brown, about 5–7 minutes.
Add the minced garlic and ginger, and cook for 1 minute until fragrant.
Stir in the diced tomatoes and cook until they break down and form a thick paste, about 5 minutes.
Add the turmeric, coriander, garam masala, red chili powder, and salt. Stir well to combine with the tomato mixture.
Add the cooked chana dal, chickpeas, and coconut milk. Stir and bring the mixture to a gentle simmer.
Reduce the heat to low and let the curry cook for 10–15 minutes, allowing the flavors to meld.
Adjust the seasoning with salt and lemon juice as needed.
Garnish with chopped fresh cilantro leaves before serving.
Serve hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 995 mg | 43% | |
| Total Carbohydrate | 74.2 g | 27% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 12.9 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 997 mg | 21% | |
*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.
