**Satisfy your taste buds with our diverse collection of quick and easy chickpea and coconut dhal recipes, a symphony of flavors that caters to every palate.**
Immerse yourself in the vibrant world of Indian cuisine with our range of chickpea and coconut dhal recipes. These delightful dishes, originating from the Indian subcontinent, capture the essence of comfort food while tantalizing your taste buds with a harmonious blend of spices and textures. Whether you prefer a classic dhal brimming with traditional flavors or a contemporary twist infused with innovative ingredients, our recipes offer a culinary journey that celebrates the versatility of this beloved dish.
From the classic Chickpea and Coconut Dhal, a comforting and nourishing staple in many Indian households, to the vibrant Red Lentil and Coconut Dhal, bursting with color and bold flavors, our recipes showcase the diverse regional variations of this beloved dish. Experiment with the aromatic Green Lentil and Coconut Dhal, where the delicate flavors of green lentils mingle with the richness of coconut milk, or embark on a culinary adventure with the unique Black Chickpea and Coconut Dhal, a delightful twist on the traditional recipe.
Each recipe is carefully crafted to guide you through the cooking process with precision, ensuring that you create a flavorful and authentic dhal that will impress your family and friends. Whether you are a seasoned cook or just starting your culinary exploration, our recipes offer a range of options to suit your skill level and time constraints.
So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure with our delightful collection of chickpea and coconut dhal recipes. Let the aromatic spices, creamy coconut milk, and tender lentils transport you to the vibrant streets of India, where every bite tells a story of tradition and culinary artistry.
CHICKPEA & COCONUT DHAL
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
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
CHICKPEA DAHL RECIPE
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
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
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
CHICKPEA DAAL (INDIAN)
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
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.
Tips:
- Use canned chickpeas: Canned chickpeas are a convenient and time-saving option. If you use dried chickpeas, be sure to soak them overnight before cooking.
- Don't overcook the chickpeas: Overcooked chickpeas will become mushy. Cook them until they are tender but still hold their shape.
- Use a variety of vegetables: This recipe is a great way to use up leftover vegetables. Feel free to add any vegetables you like, such as carrots, celery, or spinach.
- Make it spicy: If you like spicy food, add a pinch of chili powder or cayenne pepper to the recipe.
- Serve with rice or bread: This dhal is a great meal to serve with rice or bread. It can also be served over quinoa or couscous.
Conclusion:
This quick and easy chickpea coconut dhal is a delicious and healthy meal that can be made in under 30 minutes. It's perfect for a weeknight dinner or a quick lunch. With its creamy coconut milk and flavorful spices, this dhal is sure to please everyone at the table.
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