Spiced Chickpea Daal with Coconut and Turmeric
A deeply authentic Indian daal that uses slow-simmered chickpeas and aromatic spices to create a creamy, comforting dish true to South Indian roots. This indian-inspired vegetarian (vegan, gluten-free) ready in about 100 minutes pairs soaked overnight chickpeas, medium, finely chopped onion, grated ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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
- 1 cup, soaked overnight chickpeas
- 1 medium, finely chopped onion
- 1 tbsp, grated ginger
- 2 cloves, minced garlic
- 1 tsp turmeric powder
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 cup coconut milk
- 1/4 cup, chopped fresh cilantro
- 2 tbsp vegetable oil
Instructions
- Step 1: Drain and rinse soaked chickpeas, then simmer in 3 cups water for 45 minutes until tender, adding 1 tsp salt halfway through.
- Step 2: Heat 2 tbsp vegetable oil in a pot over medium heat. Add 1 tsp cumin seeds and cook until they start to pop, about 1 minute.
- Step 3: Add 1 finely chopped onion and cook until golden brown, about 8 minutes. Stir in 1 tbsp grated ginger and 2 minced garlic cloves, cooking for 2 more minutes until fragrant.
- Step 4: Add 1 tsp turmeric powder and 1 tsp coriander powder, stirring for 30 seconds until spices are coated in oil.
- Step 5: Add the cooked chickpeas and their cooking liquid, then stir in 1/2 cup coconut milk. Simmer uncovered for 20 minutes until sauce thickens and coats the back of a spoon.
- Step 6: Stir in 1/4 cup chopped fresh cilantro and adjust seasoning with salt. Serve hot over steamed rice with lemon wedges on the side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Chickpea Daal with Coconut and Turmeric take to make?
Total time is about 100 minutes (20 min prep + 80 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spiced Chickpea Daal with Coconut and Turmeric?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soaked overnight chickpeas from drying out.
Can I substitute ingredients in Spiced Chickpea Daal with Coconut and Turmeric?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Chickpea Daal with Coconut and Turmeric for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spiced Chickpea Daal with Coconut and Turmeric vegan?
Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★☆
Very good for a 80-minute recipe. Would bump up the spice level though.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
