20-Min Chhole Dal
Creamy chickpea dal with warm spices, coconut milk, and a hit of ginger. One-pot weeknight dinner that tastes like it simmered for hours but comes together in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 11g
Ingredients
- 2 cans (15 oz each) canned chickpeas, drained and rinsed
- 1 can (13.5 oz) coconut milk
- 2 tbsp ginger, minced
- 1.5 tsp cumin seeds
- 1 tsp garam masala
- ½ tsp turmeric powder
- 3 tbsp tomato paste
- 1 whole lime (juiced)
Instructions
- 1
Heat 1 tbsp oil in a large pot over medium-high until shimmering, about 60 seconds.
- 2
Add cumin seeds and toast for 30 seconds until fragrant, then add minced ginger and cook 1 minute.
- 3
Stir in garam masala and turmeric, cook 15 seconds, then add tomato paste and stir for 1 minute.
- 4
Pour in chickpeas and coconut milk with 1 cup water. Bring to a simmer, then reduce heat to medium-low.
- 5
Simmer uncovered for 8 minutes, stirring occasionally, until thick and creamy.
- 6
Squeeze lime juice over the top, stir, taste, and adjust salt. Serve hot.
Tools you’ll need
- large pot (3-quart minimum)
- wooden spoon
- measuring spoons
- knife and cutting board
- can opener
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
