Dal Tadka with Chickpeas

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Dal is one of my favorite comfort meals and something I make weekly. It can be made from a variety of lentils like red lentils or brown and green lentils. Depending on the variety of lentils used some may require pressure cooking, or soaking but in this recipe for Dal Tadka with Chickpeas- it can be made simply as a one pot meal. My recipe for Dal Tadka involves cooking red lentils (split masoor dal) until it’s soft and then topping it off with a hot tempering of spices and aromatics that get bloomed in ghee. It is a meal I crave when I’m sick, or something that feels extra nourishing after a weekend of eating out. To make this dish hearty I love to add in chickpeas for some added volume and fiber but you can skip this or swap it with white beans. You’ve been asking for new easy, nutritious recipes and this one does not disappoint! This dal tadka with chickpeas is perfect for weeknight dinners and easy to prep ahead.

You can also toss in additional greens or vegetables to this like bell peppers, zucchini, kale or sweet potatoes.

This red lentil dal is packed with fiber, healthy fats and is best served over rice but also delicious on its own. You can also have this with some toasty bread, naan or pita on the side for dipping.

If you want to try more traditional recipes, try some of these:

Mom’s Dal Fry

Vaghareli Khichdi

Vagharelo Bhaat (Indian fried rice)

Masoor Dal (Brown Lentils)

Mango Curry (keri nu shaak)

Dal Tadka with Chickpeas

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SERVES: 4

PREP TIME: 10

COOK TIME: 20

Ingredients

FOR THE DAL:

1 cup of rinsed red lentils (split Masoor dal)

1 can of drained and rinsed chickpeas

3.5 cups water

2.5 tsp of salt

1/2 tsp turmeric powder

1/4 tsp Garam Masala

few handfuls of chopped spinach

2 tbsp finely chopped cilantro

FOR THE TADKA:

2 tbsp ghee

1/2 tsp cumin seeds

6 cloves garlic thinly sliced or finely chopped

1 tsp ginger grated

1/2 tsp cumin powder

1/2 tsp coriander powder

1 tsp red chili powder

2 dried red chilis

Pinch of hing

8 curry leaves

Directions

In a pot combine 1 cup of rinsed red lentils (split Masoor dal) with 1/2 tsp turmeric powder, 1 can of drained and rinsed chickpeas, 3.5 cups water and 2.5 tsp of salt (to control the salt level I recommend starting with 2 tsp and then adding the 1/2 tsp at the end after tasting- based on your preference).

Bring to a boil, then reduce heat, place a lid on the pot and simmer on low for about 30 minutes. Occasionally stirring in between.

Heat the ghee in a small saucepan over medium heat until it’s hot and carefully add all the ingredients except the dried red chili and curry leaves. Cook while gently stirring for about 20 seconds (being careful not to brown too deeply). Once the garlic has a little color, toss in the curry leaves and red chilis and continue to stir for about 10 more seconds.

Pour the tadka into the dal along with the spinach, 1/4 tsp garam masala, and finely chopped cilantro. Taste for salt. Optional to add a squeeze of lemon or sprinkle of chaat masala after plating ! Enjoy with rice, roti, or some crusy bread! Equally delicious on its own as a hearty soup!

Dal Tadka with Chickpeas

Dal Tadka with Chickpeas