Chickpea Dal AndTurmeric Rice
harish bharadhwajShare
Chickpea Dal with Beyond Curry & Turmeric Rice is a warm, creamy plant-based meal made with chickpeas, red lentils, fresh vegetables and coconut milk. Beyond Curry Powder brings the flavors together, while golden turmeric rice and a crisp green apple salad complete the meal.
Beyond Curry Powder adds savory depth and warm spice to the chickpeas and red lentils, complementing the creamy coconut milk and tomato base without needing to measure several individual spices.
Beyond Curry Powder Ingredients:
Bengal Gram*, Black Gram*, Rice Flour*, Sesame Seed*, Coriander*, Dried Coconut*, Himalayan Rock Salt, Red Chili*, Fenugreek*, Dried Curry Leaf, Asafoetida, Turmeric*
*Organic
This recipe uses our Beyond Curry Powder Seasoning.
| Serving Size: 3 | Prep Time: About 10 minutes |
| Cook Time: About 15 minutes | Total Time: About 25 minutes |
Cooking time may vary depending on the lentils and rice used. Whole-grain rice will take longer.
Ingredients
Chickpea Dal Curry
- 1 purple onion, chopped
- A drizzle of olive oil
- 1 cup pre-cooked chickpeas, rinsed
- 1/2 cup red dal (red lentils), rinsed
- 1 carrot, finely chopped
- A few pieces of celery, finely chopped
- 1/2 cup coconut milk
- 1/2 cup water, plus more if needed during cooking
- 4 tablespoons tomato sauce
- 2 tablespoons Beyond Curry Powder
- 1 teaspoon salt, or to taste
- Fresh chopped cilantro, for serving
Turmeric Rice
- 3/4 cup jasmine or whole-grain rice
- 1 1/2 cups water, adjusted according to the rice package directions
- 2 pinch turmeric
- 1/2 tsp pink Himalayan salt
Green Apple Salad
- Fresh mixed greens
- Green apple, thinly sliced
- Balsamic vinaigrette
Watch the Recipe
How to Make Chickpea Dal with Beyond Curry & Turmeric Rice
Step 1: Start the turmeric rice. Saute rice, water, turmeric and pink Himalayan salt in 2 tsp oil in a saucepan. Add water and close the lid. Cook on low flame for 20 mins until tender, adjusting the water and cooking time for your chosen rice.
Step 2: Heat a drizzle of olive oil in a pan over medium heat. Add the chopped purple onion and sauté until softened and beginning to caramelize.
Step 3: Add the tomato sauce and cook with the onion until it forms a thick paste. Pour in 1/2 cup water and the coconut milk, then stir well.
Step 4: Add the chickpeas, red lentils, carrot and celery. Stir in the Beyond Curry Powder and salt.
Step 5: Cover and simmer gently, checking and stirring often. Begin checking after about 10 minutes and continue cooking until the lentils and vegetables are tender and the curry is creamy. Add a little more water if it becomes too thick before the lentils are cooked.
Step 6: While the curry simmers, toss the fresh greens and thinly sliced green apple with balsamic vinaigrette.
Step 7: Taste the curry and adjust the salt if needed. Sprinkle with freshly chopped cilantro just before serving.
Serve the chickpea dal warm with golden turmeric rice and the green apple salad on the side.