Best Chickpea Coconut Dhal Recipes

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

Ingredients

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

QUICK & EASY CHICKPEA COCONUT DHAL

Quick & easy chickpea coconut dhal image

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

Ingredients

oil, for cooking
3 garlic cloves, finely chopped
small piece of ginger, peeled and finely chopped
5 spring onions, finely chopped
10 cherry tomatoes, 5 chopped
½ bunch of coriander, leaves picked, stalks finely chopped
400g can coconut milk
400g can of chickpeas, drained and rinsed
400g can cooked lentils, drained and rinsed
2 tbsp curry powder
1 tsp ground turmeric
2 tsp ground cumin
1 lime, juiced
handful of spinach
wholemeal pittas, to serve

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