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Red Lentil Chickpea Dhal

by Nensi Beram
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Red Lentil Chickpea Dhal

EASY AND NOURISHING ONE-POT RECIPE

Red lentil & chickpea dhal is a delicious and nourishing plant-based recipe made with healthy ingredients. Rich, creamy,  packed with flavors, and easy to make, this recipe is ideal for a quick lunch or dinner.

It is high in protein, vegan, gluten-free, and dairy-free.

Serve it with cooked rice, crispy pan-fried chickpeas, and chopped parsley.

Serves 4 people.

MEET THE INGREDIENTS

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

Dhal

  • Olive oil
  • Onion
  • Zucchini
  • Garlic
  • Spices – turmeric, cardamom, coriander, cumin, cinnamon.
  • Red lentils
  • Cooked chickpeas
  • Fresh or frozen green peas

Cashew cream

  • Cashews
  • Tapioca flour

Red Lentil Chickpea Dhal

HOW TO MAKE RED LENTIL CHICKPEA DHAL

You can find instructions and the exact measurements in the recipe card below.

DHAL

  • Thoroughly rinse red lentils in a mesh strainer and set aside.
  • In a large pot place 2 tablespoons of olive oil, chopped onion and zucchini, and cook over low-medium heat for about 6-8 minutes while stirring frequently.
  • Add in minced garlic, turmeric, cardamom, coriander, cumin, cinnamon powder, and a pinch of salt and sauté for another minute, while stirring constantly.
  • Add cooked chickpeas, red lentils, fresh or frozen green peas, and 800 ml of water.
  • Bring to a simmer over medium heat, then reduce heat slightly to low or medium-low, and gently simmer for 15-20 minutes, or until lentils are tender.
  • Check the seasonings and add more salt and spices if needed.
  • Stir in cashew cream (check  How to make cashew cream below) and cook for another 2-3 minutes on low until the dhal thickens, while stirring constantly.

CASHEW CREAM

Note: Soak the cashews in water for at least one to two hours.

  • Drain and rinse the cashews well. Place them into a blender with tapioca flour and water. Blend briefly until smooth.
  • You can also use an immersion blender to achieve a smooth texture.

SERVING SUGGESTION

  • Serve in a bowl with cooked rice.
  • Top with crispy pan-fried chickpeas (check  Pan-fried chickpeas) and parsley.

STORING LEFTOVERS

  • Store leftovers in the refrigerator for up to 3 days.
  • Reheat on the stovetop, adding water as needed for moisture.

Red Lentil Chickpea Dhal

TIPS AND HOW-TOS

Chickpeas: I always cook chickpeas the night before (see How to cook chickpeas) but if you don’t feel like cooking, you can use canned chickpeas.

HOW TO COOK CHICKPEAS

Wash chickpeas really well, add them to a large bowl and cover with water. The chickpeas will triple in size so it’s important to add plenty of water. Soak the chickpeas for at least 12 hours, best overnight.

Drain and rinse soaked chickpeas and place them in a large pot. Cover the chickpeas with water and bring everything to a boil. Reduce the heat and simmer until they are tender, 1 and 1/2 to 2 hours.

It’s best if you keep the lid on but slightly ajar allowing some steam to escape while cooking. Keep an eye on the water level during cooking and top up with fresh hot water from time to time if needed.

Keep cooked chickpeas in the fridge for 3-4 days.

And remember, dried chickpeas triple in size when cooked so 1 cup of dried chickpeas will make about 3 cups of cooked chickpeas.

PAN-FRIED CHICKPEAS

Heat 1 tablespoon of olive oil in a large pan over medium heat. Add cooked chickpeas and sauté, stirring frequently, until the chickpeas are golden and crispy, for about 5-8 minutes. Season with salt.

Red Lentil Chickpea Dhal

RED LENTIL CHICKPEA DHAL IS

  • Vegan
  • Gluten-free
  • Dairy-free
  • Nutrient-packed
  • Flavorful
  • Creamy
  • Easy to make
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Red Lentil Chickpea Dhal

Red Lentil Chickpea Dhal

Nensi Beram
Red lentil & chickpea dhal is a delicious and nourishing plant-based recipe. It's quick and easy to make, rich, creamy, and packed with flavors.
Prep Time 15 mins
Cook Time 35 mins
Servings 4
Calories 457 kcal

Ingredients
  

Dhal

  • 2 tablespoons olive oil
  • 1 onion chopped
  • 2 small zucchinis chopped
  • 3-4 cloves garlic minced
  • 200 g red lentils
  • 300 g cooked chickpeas
  • 100 g fresh or frozen green peas
  • 800 ml water
  • 1 teaspoon turmeric
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cardamom powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • salt to taste

Cashew cream

  • 60 g cashews previously soaked for 2-3 hours
  • 200 ml water
  • 15 g tapioca flour

Instructions
 

Dhal

  • Thoroughly rinse red lentils in a mesh strainer and set aside.
  • In a large pot place 2 tablespoons of olive oil, chopped onion and zucchini, and cook over low-medium heat for about 6-8 minutes while stirring frequently.
  • Add in minced garlic, turmeric, cardamom, coriander, cumin, cinnamon powder, and a pinch of salt and sauté for another minute, while stirring constantly.
  • Add cooked chickpeas, red lentils, fresh or frozen green peas, and 800 ml of water.
  • Bring to a simmer over medium heat, then reduce heat slightly to low or medium-low, and gently simmer for 15-20 minutes, or until lentils are tender.
  • Check the seasonings and add more salt and spices if needed.
  • Stir in cashew cream (check  How to make cashew cream below) and cook for another 2-3 minutes on low until the dhal thickens, while stirring constantly.

Cashew cream

  • Note: Soak the cashews in water for at least one to two hours. 
  • Drain and rinse the cashews well. Place them into a blender with tapioca flour and water. Blend briefly until smooth.
  • You can also use an immersion blender to achieve a smooth texture.

Serving suggestion

  • Serve it in a bowl with cooked rice.
  • Top with crispy pan-fried chickpeas (check  Pan-fried chickpeas) and parsley.

Storing leftovers

  • Store leftovers in the refrigerator for up to 3 days.
  • Reheat on the stovetop, adding water as needed for moisture. 
Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

Nutrition facts

Nutrition Facts
Red Lentil Chickpea Dhal
Amount per Serving
Calories
457
% Daily Value*
Fat
 
16
g
25
%
Sodium
 
237
mg
10
%
Carbohydrates
 
59
g
20
%
Fiber
 
22
g
92
%
Sugar
 
7
g
8
%
Protein
 
22
g
44
%

* The nutritional information provided is calculated automatically and should be used as an estimate.

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2 comments

Melané Fahner-Botha September 9, 2020 - 5:28 pm

Liked this very much. This made 4 large wraps! And when stuffed with a kale and orange slad was divine!

Reply
Nensi September 9, 2020 - 8:53 pm

Thanks so much for your feedback! I am so happy you liked it. Sounds like a fantastic combo.

Reply

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