Spicy Chickpea Dal with Coconut and Coriander

A creamy, spicy chickpea dal with tomatoes and coconut milk, served with a flavorful cumin tadka and fresh coriander. Simple basmati rice goes well with it.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 150 g Basmati rice
• 1 can Canned chickpeas, drained
• 2 pc Tomatoes
• 1 pc Onion
• 2 pc Garlic cloves
• 10 g Fresh ginger
• 1 pc Green chili
• 150 ml Coconut milk
• 300 ml Water
• 1 tsp Ground turmeric
• 0.5 tsp Cayenne pepper
• 1 tsp Cumin seeds
• 1 bunch Fresh coriander
• 1 pc Lime
• 1 tbsp Cooking oil
• Salt

Method

1. Rinse the basmati rice thoroughly in a sieve until the water runs clear, then bring it to a boil in a pot with 300 ml water and a pinch of salt. Cover and simmer over low heat for about 12 minutes, then let it rest for 5 minutes.
2. Peel the onion and dice it finely. Peel and finely chop the garlic and ginger. Deseed the chili and slice it into fine rings. Dice the tomatoes.
3. Heat the oil in a pot and sweat the onion over medium heat for about 5 minutes until translucent. Add the garlic, ginger and half of the chili and cook for 1 minute more.
4. Stir in the turmeric and cayenne pepper and toast briefly, then add the diced tomatoes and the drained chickpeas.
5. Add the coconut milk and 300 ml water, bring to a boil and simmer over low heat for about 15 minutes until the dal is thick and creamy. Blend coarsely with an immersion blender, leaving some chickpeas whole. Season with salt to taste.
6. Toast the cumin seeds in a small dry pan for 1 to 2 minutes until fragrant, then stir them into the dal or pour them over it as a tadka.
7. Coarsely chop the coriander. Halve the lime, add a little lime juice to the dal and sprinkle with the coriander and the remaining chili rings. Serve with the rice.