Chickpea Dal
A hearty, protein-packed lentil dish with a smoky flavor, ideal for a wholesome vegetarian meal. This Indian recipe (vegetarian), ready in about 55 minutes, pairs chickpeas, split yellow lentils, onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 400g, canned chickpeas
- 100g split yellow lentils
- 1 medium, diced onions
- 2 medium, chopped tomatoes
- 2 tbsp coconut oil
- 1 tbsp ginger-garlic paste
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1 tsp coriander powder
- 1/2 tsp cumin seeds
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Equipment for this recipe
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Instructions
- Step 1: Heat coconut oil in a pot, add cumin seeds and sauté until aromatic (1 minute). Add onions, cook until golden (5-7 minutes). Stir in ginger-garlic paste, cook for 30 seconds.
- Step 2: Add chopped tomatoes, cook until softened (8-10 minutes). Stir in turmeric, coriander powder, and garam masala. Pour in water to cover, add lentils and chickpeas.
- Step 3: Simmer for 25-30 minutes until lentils are tender. Adjust seasoning and serve with rice or naan.
