Best 8 Chickpea Daal Indian Recipes

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Embark on a culinary journey to India with our delightful Chickpea Daal, a flavorful and nutritious dish that embodies the essence of traditional Indian cuisine. This delectable lentil stew is a symphony of aromatic spices, creamy chickpeas, and wholesome vegetables, offering a hearty and satisfying meal. Join us as we explore a collection of Chickpea Daal recipes, each with its unique blend of flavors and textures. From the classic North Indian-style daal to the tangy and refreshing South Indian version, our recipes cater to a wide range of culinary preferences. Whether you prefer a mild or spicy dish, our selection has something for every palate. Get ready to tantalize your taste buds and immerse yourself in the vibrant flavors of India with our Chickpea Daal recipes.

Let's cook with our recipes!

CHANA DAL (SPLIT CHICKPEA CURRY)



Chana Dal (Split Chickpea Curry) image

Ready to enjoy the cozy flavor and filling nutritional benefits of chana dal? Learn how to make this tasty, delicious Indian/Pakistani-inspired recipe.

Provided by Sarah Bond

Categories     Main Dishes

Time 1h45m

Number Of Ingredients 10

1 cup dried chana dal (split chickpeas) (can sub whole chickpeas*, 200 g)
2 Tbsp olive oil (30 mL)
1 white or yellow onion (finely diced)
2 Tbsp fresh grated ginger
4 cloves garlic (minced)
2 tsp garam masala
1 14.5-oz can diced tomatoes (400 g)
1 ½ cups water (355 mL)
¼ tsp salt
To serve: rice, lemon, cilantro, yogurt

Steps:

  • Soak: Add chana dal to a pot and cover with water. Let soak for 1 to 2 hours (or 8 hours, if starting in the morning before work). Strain before using.
  • Base: Heat oil over medium heat in a large skillet or pot, then add onion, ginger, garlic, and garam masala. Cook until onion is softened and fragrant (about 3 minutes), then add the whole can of diced tomatoes, strained chana dal, and water.
  • Cook: Cover and cook, stirring occasionally, until chana dal is soft enough to be pinched between two fingers (about 25 to 40 minutes). Add more water, as needed, until chana dal has cooked through. Season with salt, taste, and add more salt/garam masala as needed.
  • Serve: Serve warm with rice, a squeeze of fresh lemon juice, and fresh cilantro. I also love it with a dollop of plain yogurt and some homemade naan!

Nutrition Facts : ServingSize 1 serving (without rice), Calories 184 kcal, Carbohydrate 23 g, Protein 5.9 g, Fat 8.7 g, SaturatedFat 1.2 g, Sodium 252 mg, Fiber 6 g, Sugar 5.5 g

CHANA DAL (AUTHENTIC NORTH INDIAN RECIPE)



Chana Dal (Authentic North Indian Recipe) image

This chana dal fry is Punjabi style recipe of bengal gram lentils or hulled and spilt black chickpeas tempered and flavored with onions, tomatoes, herbs and spices.

Provided by Dassana Amit

Categories     Main Course

Time 1h30m

Number Of Ingredients 19

1 cup chana dal ((bengal gram or split chickpeas) - 200 grams)
2.5 to 3 cups water (for stovetop pressure cooking and 2 to 2.5 cups water for Instant Pot cooking)
¼ teaspoon turmeric powder
3 tablespoons oil (or ghee (clarified butter))
1 teaspoon cumin seeds
2 teaspoons finely chopped garlic (or 4 to 5 medium-sized garlic)
½ cup finely chopped onions
1 cup finely chopped tomatoes ( or 2 medium-sized tomatoes)
½ to 1 teaspoon finely chopped ginger (or 1 inch ginger)
½ teaspoon chopped green chilies (or serrano pepper or 1 green chilli)
½ teaspoon red chili powder
¼ teaspoon turmeric powder ((ground turmeric))
½ teaspoon Garam Masala
½ teaspoon dry mango powder ((amchur powder) or add as required * check point 4 in notes below)
1 pinch asafoetida ((hing) - optional)
1 teaspoon Coriander Powder ((ground coriander))
1 teaspoon dry fenugreek leaves ((kasuri methi) - crushed, optional)
salt (as required)
1 to 2 tablespoons chopped coriander leaves ( (cilantro))

Steps:

  • Pick and rinse the chana dal well in running water.
  • Soak the dal in enough water for an hour. Or soak in hot water (not boiling hot water) for 30 minutes.
  • Drain the lentils and add them to a 3 litre pressure cooker along with turmeric powder. Add 2.5 to 3 cups water in the cooker and stir well. For Instant pot add 2 to 2.5 cups water.
  • On a high heat pressure cook the lentils for 10 to 11 minutes or for 7 to 8 whistles or more, till the dal is softened and well cooked.
  • In the instant pot, pressure cook on high mode for 10 to 12 minutes.
  • Allow the cooker or Instant Pot to do a complete natural pressure release before unsealing the lid. That means to let the pressure falls on its own in the cooker or instant pot.
  • Check the lentils. They should be very soft and easy to mush with the back of a spoon.
  • Cover and set aside the cooked chana dal.
  • In another pan, heat oil or ghee.
  • Add the cumin seeds first and fry for a few seconds till they splutter.
  • Then add the garlic and fry till they become light brown.
  • Now add the onions and fry till they get golden stirring often.
  • Now add the chopped tomatoes, ginger and green chili.
  • Stir and add all the dry spice powders - turmeric powder, red chili powder, garam masala powder, asafoetida, dry mango powder and coriander powder.
  • Sauté stirring often till the tomatoes soften and the oil starts to leave the sides of the mixture.
  • Add the crushed dry fenugreek leaves (kasoori methi) and stir.
  • Pour the cooked chana dal together with its stock to the sautéed masala mixture or vice versa. Season with salt according to taste.
  • Stir and simmer the dal for 6 to 8 minutes or more till you get medium consistency of the dal. The consistency is neither thick nor thin.
  • Garnish with chopped coriander leaves.
  • Serve the chana dal hot with some basmati rice or roti or bread.

Nutrition Facts : Calories 272 kcal, Carbohydrate 34 g, Protein 8 g, Fat 12 g, SaturatedFat 1 g, Sodium 312 mg, Fiber 12 g, Sugar 4 g, ServingSize 1 serving

CHANA DAL, NEW DELHI-STYLE



Chana Dal, New Delhi-Style image

Julie Sahni, an Indian cooking teacher, cookbook author and chef, says that in much of Indian cooking, the less you fuss with beans, the better they cook. This recipe, for spiced split chickpeas, calls for a mathani, a sort of hand blender, but if you don't have one and don't want to buy one, a potato masher will do the trick.

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 1h

Yield About 4 servings

Number Of Ingredients 10

1 cup split chickpeas (chana dal)
1 1/2 teaspoons turmeric
1/2 teaspoon ground cardamom
1 bay leaf, preferably Indian
1 teaspoon salt
2 tablespoons sunflower orsafflower oil
6 whole cloves
4 large garlic cloves, thinly sliced
1 teaspoon crushed-red-chile flakes (optional)
3 tablespoons freshly chopped cilantro

Steps:

  • Combine the chana dal, turmeric, cardamom, bay leaf, salt and 4 cups water in a large saucepan and bring to a boil. Adjust the heat so the mixture bubbles gently, cover partly and cook for 40 minutes. At that point, the mixture should still be quite moist; if it is not, add 1 cup additional water and continue cooking, covered, until the dal is tender, about 20 minutes; turn off the heat. Remove the bay leaf. Use an Indian mathani (see related article) to purée the dal for about 1 minute; the dal should be saucy but not soupy.
  • To make the tadka, put the oil in a small saucepan over medium-high heat. When the oil is hot, add the cloves; let sizzle for about 30 seconds until fragrant. Add the garlic and cook, stirring constantly, until medium brown. Stir in the chili flakes if you're using them, and turn off the heat.
  • Pour the tadka into the dal; stir gently to combine. Garnish with cilantro and serve.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 9 grams, Carbohydrate 34 grams, Fat 10 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 153 milligrams, Sugar 5 grams, TransFat 0 grams

CURRIED CHICKPEA AND LENTIL DAL



Curried Chickpea and Lentil Dal image

This super-easy recipe is a perfect canvas for punchy, crunchy toppers like toasted coconut and mustard seeds with turmeric oil and a zingy chutney. The dal is vegan but full of hearty protein thanks to the chickpeas, lentils, and coconut milk.

Provided by Claire Saffitz

Categories     Bon Appétit     Dinner     Stew     Soup/Stew     Chickpea     Lentil     Mustard     Cilantro     Garlic     Ginger     Coconut     Vegetarian     Vegan     Wheat/Gluten-Free

Yield 8 servings

Number Of Ingredients 24

Mustard Seed and Turmeric Oil:
1/4 cup extra-virgin olive oil
2 Tbsp. mustard seeds
1/2 tsp. ground turmeric
Pinch of cayenne pepper
Kosher salt
Cilantro-Raisin Chutney:
1 small shallot, finely chopped
3 Tbsp. chopped golden raisins
2 Tbsp. finely chopped cilantro stems
1 Tbsp. fresh lime juice
1 Tbsp. extra-virgin olive oil
Kosher salt, freshly ground pepper
Stew and assembly:
3 Tbsp. virgin coconut oil
2 medium onions, coarsely chopped
2 heads of garlic, halved crosswise
1 (3") piece ginger, peeled, thinly sliced
1 Tbsp. curry powder
1/2 tsp. cayenne pepper
1 1/2 cups dried chickpeas, soaked overnight, drained
2 (13.5-oz.) cans unsweetened coconut milk
1 1/2 cups split red lentils
Store-bought unsweetened toasted coconut flakes, thinly sliced Fresno or serrano chiles, and/or cilantro leaves (for serving; optional)

Steps:

  • Mustard Seed and Turmeric Oil:
  • Cook oil and mustard seeds in a small saucepan over medium-low, swirling often, until mustard seeds start to pop. Remove from heat and stir in turmeric and cayenne. Season with salt; let cool.
  • Cilantro-Raisin Chutney:
  • Mix shallot, raisins, cilantro stems, lime juice, and oil in a small bowl. Season with salt and pepper.
  • Stew and assembly:
  • Heat oil in a large Dutch oven or other heavy pot over medium. Cook onions and garlic, cut side down, and ginger, stirring onions and ginger occasionally, until onions are translucent and garlic is golden brown, 5-7 minutes. Add curry powder and cayenne and cook, stirring constantly, until very fragrant, about 1 minute. Add chickpeas and 5 cups water, stirring to release any bits stuck on bottom of pot; season with several pinches of salt. Bring to a simmer; cover with a lid, leaving slightly askew so steam can escape. Cook, adjusting heat to maintain a very gentle simmer and skimming foam from surface as needed, until chickpeas have swelled about 50 percent in size but are still crunchy, 25-30 minutes.
  • Add coconut milk and lentils to pot; season with more salt. Return to a simmer and cook, partially covered, until chickpeas are tender and lentils have broken down to form a thick broth, 30-35 minutes. Taste and season with more salt if needed. Ladle dal into bowls and serve with toasted Mustard Seed and Turmeric Oil, Cilantro-Raisin Chutney, coconut, chiles, and/or cilantro as desired.
  • Do Ahead
  • Oil can be made 1 day ahead. Store tightly covered at room temperature. Chutney can be made 1 day ahead. Cover and chill. Dal can be made 3 days ahead. Let cool; cover and chill.

CHICKPEA DAHL RECIPE



Chickpea dahl recipe image

Learn how to make this mouth-watering Chickpea dahl in just a few simple steps. It's the perfect side dish and just delicious with naan bread.

Provided by Jessica Dady

Yield Serves: 4

Number Of Ingredients 9

1 large red onion, halved and sliced
2tbsp sunflower oil
2 cloves garlic, finely chopped
2tbsp medium curry powder
1 large potato, peeled and cut into 3cm cubes
2 x 400g (14oz) cans chickpeas, drained and rinsed
2 tomatoes, peeled, deseeded and chopped
Half a 20g (1oz) pack fresh coriander, chopped
2 red chillies, deseeded and finely chopped

Steps:

  • Gently cook the onion in the oil until soft. Add the garlic, cook for 1 min, then add the curry powder and stir over a low heat for another minute.
  • Stir in the potato, add 425ml water and bring to the boil.
  • Cover and simmer for 15 mins, then add the chickpeas and tomatoes; simmer for another 10 mins. Stir in the coriander and chillies.

Nutrition Facts : @context https, Calories 337 Kcal, Sugar 6.7 g, Fat 11.6 g, SaturatedFat 1.2 g, Sodium 0.11 g, Protein 13.8 g, Carbohydrate 46.5 g

CHICKPEA DAAL (INDIAN)



Chickpea Daal (Indian) image

This is my mother's recipe. There are variations throughout India and this is from Northern India (Punjab). It is actually a relatively easy recipe and can be left unattended for the majority of the time. Make sure to use the best and freshest ingredients available. Leftovers can be kept in the fridge for a few days.

Provided by RavJJ

Categories     Vegetable

Time 3h

Yield 10-12 serving(s)

Number Of Ingredients 15

2 cups chickpeas (not canned)
1 1/2 teaspoons salt
1 1/2 large chopped onions
10 garlic cloves
3 tablespoons butter
1 inch chopped ginger (finely chopped or put in food processor)
2 chopped tomatoes, skins removed (to be processed in 1/2 tomato portions at a time)
1 green onion, chopped
0.25 (6 ounce) can tomato paste
2 small potatoes, cut into chunks
2 teaspoons chana masala (optional)
1 teaspoon dry crushed red pepper
2 tablespoons garam masala (found in Indian stores or ethnic food section)
1 teaspoon turmeric
water

Steps:

  • Wash chickpeas in water.
  • Put chickpeas in fresh water with salt, two parts water to one part chickpeas.
  • Leave overnight to soak.
  • Put chickpeas (with water they were soaked in) into a large pot. Top up water to maintain 2 parts water to 1 part chickpea ratio if necessary. Bring water to a boil.
  • Cover and turn down to medium (level 5) heat, skim off any white foam.
  • Leave to simmer until chickpeas are tender, usually 2 or 3 hours.
  • Take off heat.
  • In a large pot, sauté onions and garlic on high heat, then turn down to (medium-high) level 8.
  • When onions are thoroughly transparent put in ginger.
  • Continue to sauté until mixture is sticking to bottom and brown bits are evident.
  • Put onion mixture in a food processor and mix (not steadily) until smooth.
  • Process tomato, 1/2 tomato portions at a time.
  • Put mixture back into large pot.
  • Add green onion.
  • Heat should be at (medium-high) level 8.
  • When mixture starts to bubble add tomato paste.
  • Stir for 1 to 2 minutes until butter is released and mixture does not stick to pot.
  • Add in potatoes.
  • Add in chana masala.
  • Reduce heat to level 7.
  • Put in chickpeas with a slotted spoon.
  • Water is NOT put in, but put aside for later.
  • Mix for about 2 minutes Add in red pepper, masala.
  • Mix for a further 2 minutes.
  • Add water from chickpeas, additional water can be added to give mixture a watery consistency (mixture should not be too thick looking initially, as mixture will reduce, usually you can add in another cup of water).
  • Add turmeric.
  • Bring mixture to a boiling point on max heat, then reduce heat to level 7. Cover partially and mix infrequently.
  • Once potatoes are tender, the daal is done.
  • This daal is typically eaten with Indian bread- naan or chapati.
  • As with most Indian cooking there is no"true" recipe, the cook decides what the recipe needs (somewhat of a hit and miss strategy, but it works).
  • If you are unable to find garam masala the following can be used: 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 1/4 teaspoon ground cinnamon, 1/4 teaspoon cayenne, 1/4 teaspoon cracked dried bay leaves, and 1/8 teaspoon ground cloves.

CHANA MASALA (SAVORY INDIAN CHICK PEAS)



Chana Masala (Savory Indian Chick Peas) image

Indian food is not just curried sauces. It's not too exotic either. Unless 'exotic' is code for 'yummy and full of flavor.' This dish features a healthy mixture of chickpeas, tomatoes, onion, and spices. Both carnivores and vegetarians will enjoy this meal. My kids love it. Leave out the green chile if the kiddies will be eating. Serve over basmati or jasmine rice and enjoy. Namaste y'all!

Provided by latinmama

Categories     World Cuisine Recipes     Asian     Indian

Time 30m

Yield 2

Number Of Ingredients 15

1 onion, chopped
1 tomato, chopped
1 (1 inch) piece fresh ginger, peeled and chopped
4 cloves garlic, chopped, or more to taste
1 green chile pepper, seeded and chopped
3 tablespoons olive oil
2 bay leaves, or more to taste
1 teaspoon chili powder
1 teaspoon coriander powder
1 teaspoon garam masala
½ teaspoon turmeric powder
1 pinch salt to taste
water as needed
1 (15 ounce) can chickpeas
1 teaspoon fresh cilantro leaves, for garnish, or more to taste

Steps:

  • Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
  • Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
  • Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.

Nutrition Facts : Calories 413.4 calories, Carbohydrate 46.2 g, Fat 22.8 g, Fiber 9.9 g, Protein 9.4 g, SaturatedFat 3.1 g, Sodium 524.9 mg, Sugar 5.3 g

CHICKPEA & COCONUT DHAL



Chickpea & coconut dhal image

You'll love the 'tarka', which is the spiced butter that's poured over this subtly flavoured Indian chickpea and coconut dhal. Serve with chutneys and pickles alongside

Provided by Diana Henry

Categories     Dinner, Main course, Side dish

Time 1h5m

Yield Serves 4-6

Number Of Ingredients 22

1½ tbsp ghee or groundnut oil
2 onions , finely chopped
8 garlic cloves , finely chopped
3cm piece ginger , peeled and grated
1 tsp ground turmeric
1 tbsp nigella seeds
2 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 cinnamon stick
½ tsp chilli flakes
4 cardamom pods , seeds removed and ground
2 bay leaves
2 x 400g cans chickpeas , drained
75g yellow split peas
400ml can coconut milk
2 tbsp ghee , or unsalted butter
2 shallots , finely sliced
1 tbsp cumin seeds
1 tsp black mustard seeds
½ tsp chilli flakes
3 tbsp coriander leaves , chopped

Steps:

  • Heat the ghee or groundnut oil and fry the onion over a medium heat until it's pale gold and soft. Add the garlic and ginger and cook for another couple of mins. Stir in all the spices and cook for another minute or so, then add all the remaining ingredients and 450ml water. Bring to just below boiling point, turn the heat down and simmer for about 40 mins until the split peas are soft. If you like your dhal thick in texture, mash the chickpeas to break them down. If the mixture is getting dry, add more water. If it's too thin, keep cooking until you get the thickness you want. There is no 'right' consistency; dhal can be almost brothy or like a thick purée.
  • To serve, heat the ghee or butter in a pan and add the shallots. Fry until they're golden, then add the cumin seeds, black mustard seeds and chilli flakes. Cook until their aromas are released. Scatter coriander on top of the dhal, then pour over the spiced butter.

Nutrition Facts : Calories 327 calories, Fat 18 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 0.1 milligram of sodium

Tips:

  • For a smoother daal, blend a portion of the cooked daal until smooth and then stir it back into the pot.
  • Feel free to adjust the spice level of the daal by adding more or less chili powder or cayenne pepper.
  • Serve the daal with a variety of accompaniments, such as rice, roti, or naan.
  • For a vegan version of the daal, omit the yogurt and use a plant-based milk instead.
  • To make the daal ahead of time, cook it according to the recipe and then let it cool completely. Store the daal in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

Conclusion:

Chickpea daal is a delicious, nutritious, and versatile dish that can be enjoyed by people of all ages. It is a great source of protein, fiber, and vitamins, and it is also a good source of iron and calcium. Chickpea daal is a popular dish in many countries around the world, and it is a great way to add some Indian flavor to your next meal.

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