New Delhi Chana Dal
with Quinoa & Tomato Cucumber Salad
- ½ cup chana dal
- 5.5 oz coconut milk
- 1 tbsp curry powder
- 1 Roma tomato
- 1 cucumber
- 1 lemon
- 3 garlic cloves
- 13.4 oz chickpeas
- ¼ cup sliced almonds
- 1 tsp mustard seeds
- ½ tsp red chile flakes
- 6 oz precooked quinoa
- 1 tbsp + 1 tsp vegetable oil*
- *Not Included
- For full ingredient list, see Nutrition.
- Small saucepan with lid
- Small skillet with lid
Rinse and sort the chana dal. In a small saucepan, combine the chana dal, coconut milk, curry powder, and 1½ cups water and bring to a boil. Cover, reduce heat to low, and cook until the dal are tender, about 25 to 30 minutes.
Chop the tomato into 1 inch pieces. Peel and chop the cucumber into 1 inch thick rounds. Halve the lemon. Combine the chopped tomato, cucumber rounds, just 1 tbsp lemon juice, 1 tsp olive oil, and a pinch of salt in a medium bowl. Peel and thinly slice the garlic. Drain and rinse the chickpeas.
Place a small skillet over medium-low heat with 1 tbsp vegetable or coconut oil. Once the oil is hot, add the sliced garlic and almonds and cook, stirring occasionally, until they begin to toast, about 3 to 4 minutes. Add the mustard seeds, a pinch of salt, and as many red chile flakes as you’d like and cook until the seeds sizzle, about 1 minute.
Once the dal begins to break down, add the chickpeas and ⅛ tsp salt and reduce heat to low. Simmer until hot, about 2 to 3 minutes.
Make a 1 inch tear in the top of the quinoa bag and microwave for 1 minute. Divide the quinoa between bowls and top with the chana dal and tarka. Serve with tomato cucumber salad. Enjoy!