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Dal tadka in bowl on table with rice dish and root vegetables

Chickpea Dal Tadka with Coconut Rice

Indulge in the bold flavors of this hearty chickpea dal—a delightfully nourishing dish that's as delicious as it is satisfying.
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Prep Time 10 minutes
Cook Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 641 kcal

Ingredients
  

Chickpea dal

  • 2 cans (16 oz) chickpeas, drained
  • 1 red onion, diced
  • 4 garlic cloves, peeled and roughly chopped
  • 1 thumb-size knob ginger, peeled and grated
  • 1 small green chili, thinly sliced
  • 1 can (12 oz) tomatoes, drained
  • 1 ½ tsp salt
  • 2 tsp curry powder
  • 1 tsp garam masala
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp Kashmiri chili powder (or ¼ tsp cayenne powder)
  • ¼ tsp turmeric powder
  • 1 ½ cups of vegetable broth (or water)
  • 1/2 lemon (juice only)
  • ¼ cup cilantro roughly chopped

Tadka

  • 3 tbsp ghee (or sunflower oil)
  • 3 whole cloves
  • ½ tsp whole coriander seeds
  • ½ tsp whole cumin seeds
  • ½ tsp Kashmiri chili powder (or ¼ tsp cayenne powder)

Coconut rice

  • 2 cans full-fat coconut milk
  • 2 cups basmati rice
  • ½ cup water
  • 1 tsp salt

Instructions
 

  • To make the coconut rice, bring coconut milk, water, and salt to a simmer in a large pot. Pour the hot liquid over a baking dish with the uncooked rice, cover with foil, and bake at 375° for 25 minutes while you prepare the dal. Rinse and dry the rice pot to use for the dal in the next step. When rice is cooked, remove the dish from the oven, but keep it covered until ready to serve.
  • Add a tablespoon of ghee or oil to the rice pot on medium–high heat with your prepped veggies nearby. Make sure to wear gloves or wash your hands immediately after cutting the chili. Add diced onion, followed by a pinch of salt, and cook until translucent, about five minutes.
  • Add the ginger, garlic, and sliced chili. Cook while stirring for about one minute or until fragrant. Sprinkle in curry powder, garam masala, coriander, cumin, turmeric, and Kashmiri chili powder, and cook while stirring for another minute.
  • Add tomatoes, vegetable broth, chickpeas, and another pinch of salt and stir to combine. When the mixture starts to bubble, reduce heat to medium–low and let it simmer to thicken for 10 minutes while you make the tadka.
  • To prepare the tadka, heat ghee in a small pot over medium heat for two minutes. Add whole spices and chili powder, stirring for about a minute until the oil begins to bubble. Remove the pot from heat, discard cloves, and set the tadka aside.
  • Add chopped cilantro and lemon juice to the dal to bring everything together. Season with salt and more lemon juice to taste.
  • Pour hot tadka over the dal, fluff your coconut rice, serve, and enjoy!

Notes

Nate’s Spice Swaps:

Preparing a tadka oil infusion is the perfect way to rediscover those warming whole spices tucked away in your spice cabinet. Cinnamon sticks, cardamom pods, mustard seeds, nigella seeds, fennel, and fenugreek are all fantastic options to mix or swap into the blend. Get creative and experiment with flavors—have fun with it!
For quick and easy ginger prep, grab a small spoon. The skin will slide off effortlessly, helping you reach all those tricky nooks and crannies.
 

Brook’s Nutrition Deep Dive:

Indian cuisine is celebrated for its intricate use of spices, which not only enhance flavor but offer numerous health benefits. The spices in this recipe exemplify that tradition:
  • Cloves are not only aromatic but also boast powerful antibacterial and antifungal properties, helping to ward off infections. They’re known to aid digestion and reduce inflammation, making them a vital spice in holistic wellness.
  • Coriander seeds are packed with antioxidants and have strong anti-inflammatory benefits. They help improve digestion, regulate blood sugar, and lower cholesterol levels.
  • Cumin seeds are rich in iron and manganese, essential for overall well-being. These nourishing seeds can aid digestion, strengthen immunity, and reduce inflammation.
  • Chili powder, made from ground chili peppers, is a source of capsaicin, a compound known for its anti-inflammatory and pain-relieving effects. It also has metabolism-boosting properties and supports heart health.
  • Turmeric, revered for its active compound curcumin, is a powerful anti-inflammatory and antioxidant. It may reduce the risk of chronic diseases, improve brain function, and support joint health.
  • Curry powder is a flavorful blend of spices like turmeric, coriander, cumin, and chili powder. Thanks to turmeric’s anti-inflammatory and heart-healthy properties, curry powder can help relieve pain, enhance circulation, and combat oxidative stress.
  • Garam masala, a fragrant mix of cloves, cardamom, cinnamon, and nutmeg, may help improve digestion and reduce stress. Cinnamon is especially well known for its role in managing blood sugar.

Nutrition

Serving: 1gCalories: 641kcalCarbohydrates: 88gProtein: 26gFat: 27gSaturated Fat: 17gCholesterol: 16mgSodium: 958mgPotassium: 1583mgFiber: 20gSugar: 26gCalcium: 172mgIron: 8mg
Keyword anti-inflammatory, chickpeas, dal, Healthy Digestion, Heart Health, Immune Support, tadka, turmeric
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