Indian Chickpea Dal With Coconut Broth
Enjoy a fragrant and flavorful meal with this delicious coconut chickpea curry recipe. The creamy coconut milk pairs perfectly with the earthy garam masala and tender chickpeas, creating a rich and satisfying dish. Served over fluffy basmati rice and garnished with fresh parsley, this curry is sure to become a favorite in your dinner rotation.
— Constant Cookbook
Ingredients
- 1 cup dried basmati rice
- 1 medium onion
- 3 cloves garlic
- 2 medium tomatoes
- 15-ounce can chickpeas (garbanzo beans)
- 1 tablespoon cooking oil
- 1 tablespoon garam masala
- 1 teaspoon kosher salt
- 8 ounces coconut milk
- 1 sprig parsley
Instructions
- Cook the rice:
- Pour the 1 cup of rice and 2 cups of cold water into a 2-quart microwave-safe dish. Cover. Microwave high for 12 minutes. Let rest for 3 minutes.
- Prep the ingredients While the rice is cooking:
- Chop onion
- Mince garlic
- Chop tomatoes
- Canned chickpeas- drain, rinse and drain again
- Chop parsley (leaves only)
- Cook:
- Heat a large saute pan with the cooking oil over medium-high heat. When hot, add in the onions and saute for 2-3 minutes until translucent and soft. Add in the garlic and saute for 30 seconds until fragrant. Add in the garam masala and cook an additional 30 seconds.
- Add in the chopped tomatoes, drained chickpeas, salt and the coconut milk. Stir well, and simmer, covered, for 10 minutes, or until thick and creamy. Top with parsley. Serve with basmati rice.
Cook Time
10M
Prep Time
PT5M
Yield
4
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