Serves 4
25 min
Indian Chickpea Dal with Coconut Broth and Basmati Rice
Recipe GLPR11fb0d3defde37
A vibrant and aromatic Indian-inspired dal featuring tender chickpeas simmered in a creamy coconut broth infused with warming spices. Garam masala, garlic, and tomatoes create a deeply flavorful base that pairs beautifully with fluffy basmati rice. This plant-based dish is naturally gluten-free, dairy-free, and vegan, making it accessible to many dietary preferences while delivering authentic comfort-food flavors.
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Ingredients
1 cup basmati rice
2 cups cold water
1 tablespoon cooking oil
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon garam masala
2 medium tomatoes, chopped
1 15-ounce can chickpeas, drained and rinsed
1 teaspoon kosher salt
8 ounces coconut milk
1 sprig fresh parsley, chopped
Directions
Place the basmati rice in a microwave-safe dish and add the cold water. Cover the dish with a microwave-safe lid or plastic wrap. Microwave on high power for 12 minutes until the rice is tender and the liquid is absorbed. Set aside and keep covered.
While the rice cooks, heat the cooking oil in a large sauté pan over medium-high heat. Once the oil is hot, add the diced onion and cook for 2 to 3 minutes, stirring occasionally, until the onion becomes translucent and soft.
Add the minced garlic to the pan and cook for about 30 seconds, stirring constantly, until fragrant.
Sprinkle the garam masala over the garlic and onion mixture. Stir well and cook for another 30 seconds to toast the spices and release their flavors.
Add the chopped tomatoes, drained chickpeas, kosher salt, and coconut milk to the pan. Stir everything together until well combined. Reduce the heat to medium-low, cover the pan, and simmer for 10 minutes, stirring occasionally, until the dal becomes thick and creamy.
Taste and adjust seasonings if needed. Transfer the dal to serving bowls and garnish with fresh chopped parsley. Serve hot alongside the cooked basmati rice.
