Best 4 Curried Chickpea And Lentil Dal Recipes
Embark on a delightful culinary journey with our diverse collection of curried chickpea and lentil dal recipes, a symphony of flavors that tantalize your taste buds. From the comforting and classic Indian-spiced dal to the vibrant and aromatic Thai coconut dal, each recipe offers a unique twist on this hearty and nutritious dish. Whether you're a seasoned cook or just starting out, our detailed instructions and helpful tips will guide you through the process, ensuring a successful and delicious outcome. Dive into the rich tapestry of flavors and textures that await you in these delectable dal creations.
Check out the recipes below so you can choose the best recipe for yourself!
CHANNA DAL (CURRIED CHICKPEAS)
Another Dal recipe! We love trying new dal recipes to go with our Indian meals. Dal is a staple Indian dish. I found this recipe in the cookbook "Vegetarian Cooking Around the World."
Provided by Enjolinfam
Categories Beans
Time 1h55m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Put chickpeas in a bowl. Add enough cold water to cover and soak overnight.
- To cook, drain chickpeas. Place chickpeas, water, turmeric, cumin, coriander, and cayenne in a heavy saucepan and bring to a boil over medium-high heat. Reduce heat to low, cover pan, and simmer for about 1 hour.
- In a large saucepan, melt margarine over medium heat. Add cumin seed and cook for 1 minute. Add the onion, garlic, and ginger and cook for about 5 minutes, stirring frequently, or until onion turns golden brown.
- Add chickpeas and cooking liquid to onion mixture. Turn heat to high and bring to a boil, stirring constantly. Cover pan, reduce heat to low, and simmer 30 minutes, or until chickpeas are tender but not mushy. Mix well.
- Place chickpeas in a serving dish and sprinkle with cilantro leaves.
QUICK & EASY CHICKPEA COCONUT DHAL
Try this quick and easy version of dhal. It's packed with good-for-you ingredients including chickpeas, lentils and spinach
Provided by The Happy Pear
Categories Dinner
Time 10m
Number Of Ingredients 15
Steps:
- Heat a drizzle of oil in a large non-stick pot or pan over a high heat. Add the garlic and ginger, reduce the heat to medium and cook for 3-5 mins, stirring occasionally. Tip in the spring onions, all the cherry tomatoes, the coriander leaves and stalks and 1 tsp salt. Cook for 3 mins more.
- Add the coconut milk, chickpeas and lentils and stir well, then add the curry powder, turmeric, cumin, ½ tsp black pepper and the lime juice. Bring to the boil, then reduce to a simmer and cook for 5 mins. Add the spinach and wilt for a few minutes. Check for seasoning, then serve with pittas.
Nutrition Facts : Calories 338 calories, Fat 20 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 4 grams sugar, Fiber 11 grams fiber, Protein 11 grams protein, Sodium 1.33 milligram of sodium
CURRIED CHICKPEAS
Protein-packed and so versatile, canned chickpeas are a pantry must-have that can make a meal in minutes. Try this easy idea for serving up these super staples.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 9
Steps:
- Saute onion, ginger, and garlic in oil. Add curry powder and cook 30 seconds. Stir in tomato paste and cook 1 minute. Add chickpeas and cook until heated through; season. Serve with yogurt and cilantro sprigs.
CURRIED CHICKPEAS
Serve this side as part of an Indian meal for a healthy bit of spice
Provided by Good Food team
Categories Dinner, Side dish
Time 30m
Number Of Ingredients 14
Steps:
- Heat the oil in a heavy-bottomed pan. Fry the cumin, chillies, clove, cinnamon and bay leaf together until the cumin starts to crackle. Tip in the onion, turmeric and a pinch of salt. Cook for 2 mins until starting to soften, then add the garlic.
- Continue cooking 4-5 mins until the onion is soft, then add chickpeas, paprika, black pepper and ground coriander. Give everything a good stir so the chickpeas are well coated in the spices.
- Add the tomatoes and 2 tbsp water. Cook on a medium heat until tomatoes are soft and the sauce is thick and pulpy. Take off the heat and sprinkle on the coriander.
Nutrition Facts : Calories 150 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.35 milligram of sodium
Tips:
- Use vegetable broth instead of water for a more flavorful dal.
- Add a teaspoon of garam masala or curry powder for a more complex flavor.
- Serve with basmati rice, naan, or roti for a complete meal.
- Top with chopped cilantro, yogurt, or a squeeze of lemon juice before serving.
- For a vegan version, omit the ghee and use coconut oil instead.
- To make a thicker dal, mash some of the chickpeas and lentils before adding the coconut milk.
- For a spicier dal, add a chopped green chili pepper or a pinch of cayenne pepper.
Conclusion:
This curried chickpea and lentil dal is a delicious and nutritious meal that is perfect for a busy weeknight dinner. It is easy to make, flavorful, and can be easily customized to your liking. Whether you are a vegetarian or a meat-eater, this dal is sure to please everyone at the table. So next time you are looking for a quick and easy meal, give this curried chickpea and lentil dal a try!
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