Anti-inflammatory/ Dinner/Supper/ Gluten Free/ Vegan/ Vegetarian

Chickpea Coconut Dal

Chana Masala in a turquoise bowl with naan

Lack of time is such a huge problem in our busy lives, wouldn’t you agree? PS- Want to save it for later?  click on the Pinterest bar and you can save pic to pinterest! Coconut Dal was created with my sister-in-law, Claudette in mind.  When my niece, Ashley, pleasantly became pregnant at the beginning of her physician residency, Claudette stepped up and took on the responsibility and care of little baby Ari when he was born.  Claudette is an amazing Mimi to little Ari and she cooks nutritious vegetarian meals for Ashley to eat during her long residency hours.  Ashley needs quality protein, healthy fat and some carbs to keep her going for those long, long shifts.

Claudette and Ari

It is exhausting trying to be nanny, chef, housekeeper and shopper all in one!  Anyone with time constraints will appreciate, a fast easy recipe such as this.

Ingredients 

This recipe is dedicated to Claudette and all caregivers to help ease the time in the kitchen with those time constraints.

Warm spices 

The name of this recipe does not do it justice.  If you love Indian food, you will love, love this Chickpea Coconut Dal.  What is Dal?  Dal stands for legumes, however my title gives you a hint of the warm spices in this healthy protein packed entree.   This Chickpea Coconut Dal is mild in spiciness.  If you like it spicier, had hot chili pepper instead of regular chili pepper or add a few pinches of cayenne pepper.

Coconut Cream going in and its almost done!

Smish some of the chickpeas…ahh time to eat!

This recipe comes together very quickly, you will have to wait a few minutes for your rice to finish cooking!  You could also use some tricolor quinoa instead of the jasmine rice. I tried that with the Chickpea Coconut Dal, it was really good, but I am still partial to the jasmine rice… You choose! And by all means pick up some garlic naan to go with this entree.

yummy to the last bite!

I’d love to know other names you think would be good for this entree, my creative juices did not go so far as a creative name for this recipe.  Please post in the comments below ideas of better names for the Chickpea Coconut Dal, thank you!  

Garbanzo Coconut Dahl

Print Recipe
Serves: 2 Cooking Time: 5 minute prep 5 minute cook; rice 18 minutes

Ingredients

  • 1/2 cup jasmine rice, uncooked
  • 1 cup water
  • 1/4 teaspoon kosher salt
  • *************
  • 1 heaping teaspoon coconut oil
  • 1/4 cup/ 34 g yellow onion, diced
  • 1 clove garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili pepper
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon curry powder
  • 1 bay leaf
  • 1 can organic garbanzos, rinsed and drained
  • 1 cup canned coconut milk
  • 1/2 teaspoon kosher salt
  • ***********
  • Purchased garlic naan - toasted

Instructions

1

For rice:

2

In small saucepan combine jasmine rice, 1 cup water, and 1/4 teaspoon salt; bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 15 minutes. (Do not lift the lid to stir). Remove from heat and let stand, covered, for 5 minutes; fluff with a fork and serve with the Garbanzo Coconut Dahl.

3

******

4

For Garbanzo Coconut Dahl:

5

In cast iron skillet melt coconut oil, add diced onion, sauté until translucent.

6

Add minced garlic, stir, add spices and cook for 20-30 seconds until fragrant.

7

Add garbanzo beans and pour in coconut milk, bring to a simmer.

8

Using a fork smash some of the garbanzo beans to make the dahl thick.

9

Serve over jasmine rice or quinoa, serve with garlic naan! Yummy!

Notes

If using quinoa as accompaniment to the Garbanzo Coconut Dahl instead of jasmine rice, cook 2/3 cook of Quinoa according to package directions.

P.S. some of you may think I did a typo with the word “Smish” on the above caption; nope,  ‘smish’ it is. I think it is fun to change words up a bit!

PS again- Want to save it for later?  click on the Pinterest bar and you can save pic to pinterest and follow me on pinterest too.

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    April 21, 2018 at 3:03 am

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