New Delhi Chana Dal with Quinoa & Tomato Cucumber Salad

New Delhi Chana Dal

with Quinoa & Tomato Cucumber Salad

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dinner

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SERVINGS
2 6
PREP & COOK TIME
50 min
CALORIES
750
FAT
31g
CARBOHYDRATES
97g
PROTEIN
36g

MAIN INGREDIENTS

  1. 1½ cups chana dal
  2. 16.5 oz coconut milk
  3. 3 tbsp curry powder
  4. 3 Roma tomato
  5. 2 cucumbers
  6. 2 lemons
  7. 9 garlic cloves
  8. 40.2 oz chickpeas
  9. ¾ cup sliced almonds
  10. 3 tsp mustard seeds
  11. 1½ tsp red chile flakes
  12. 18 oz precooked quinoa
  13. 3 tbsp vegetable oil*
  14. Salt*
  15. *Not Included
  16. For full ingredient list, see Nutrition.
Allergens: tree nuts
Nutrition

TOOLS

  • Large pot with lid
  • Small skillet with lid

INSTRUCTIONS

1
Cook the dal
Rinse and sort the chana dal. In a large pot, combine the chana dal, coconut milk, curry powder, and 4½ cups water and bring to a boil. Cover, reduce heat to low, and cook until the dal are tender, about 25 to 30 minutes.
2
Prepare the produce
Chop the tomatoes into 1 inch pieces. Peel and chop the cucumber into 1 inch thick rounds. Halve the lemon. Add the chopped tomatoes, cucumber rounds, just 3 tbsp lemon juice, 1 tbsp olive oil, and a pinch of salt in a medium bowl. Peel and thinly slice the garlic. Drain and rinse the chickpeas.
3
Make the tarka
Place a small skillet over medium-low heat with 3 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.
4
Add the chickpeas
Once the dal begins to break down, add the chickpeas and ½ tsp salt and reduce heat to low. Simmer until hot, about 2 to 3 minutes.
5
Serve
Make a 1 inch tear in the top of the quinoa bags and microwave for 1 minute. Divide the quinoa between bowls and top with the chana dal and tarka. Serve with tomato cucumber salad. Enjoy!