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Red Lentil Chickpea Dhal

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 minutes
Cook Time 35 minutes
Servings 4
Calories 457kcal
Author Nensi Beram

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. 

Nutrition

Calories: 457kcal | Carbohydrates: 59g | Protein: 22g | Fat: 16g | Saturated Fat: 3g | Sodium: 237mg | Potassium: 1063mg | Fiber: 22g | Sugar: 7g | Vitamin A: 407IU | Vitamin C: 32mg | Calcium: 103mg | Iron: 7mg