Slow-Cooked Chickpeas Dal

Name: Slow-Cooked Chickpeas Dal
Prep time: 24 min
Cook time: 28 min
Total time: 52 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 400g chickpeas; 200g cauliflower; 1 tomatoes; 2 cups basmati rice; 2 tsp cumin seeds; 1 tsp garam masala; 2 tbsp olive oil; to taste salt and black pepper

A slow-cooked Indian chickpea dal with cauliflower and tomatoes, finished with cumin seeds and garam masala, served over basmati rice.

Total time

52 min

Prep

24 min

Cook

28 min

Difficulty

medium

Cuisine

Indian

comfortveganvegetarian

Ingredients

400gchickpeas

200gcauliflower

1tomatoes

2 cupsbasmati rice

2 tspcumin seeds

1 tspgaram masala

2 tbspolive oil

to tastesalt and black pepper

Instructions

Drain and season the chickpeas, then bake them over medium-high heat until well browned, about 5 minutes.

Add the cauliflower and tomatoes, cooking until softened, about 6 minutes.

Stir in the cumin seeds and garam masala for a final minute.

Cook the basmati rice separately and fluff with a fork.

Let the chickpeas simmer for about 17 minutes so the flavors meld.

Taste and adjust the seasoning.

Serve hot over the basmati rice, garnished with fresh herbs.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

392

Protein

14.6g

Fat

10.5g

Carbs

61.8g

Fiber

10g

Sodium

29mg

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