Chickpea Dal Recipe | Vegetarian Times Skip to main content

Chickpea Dal

The owner of a local Indian restaurant taught me how to grind tomato, ginger and onion together and sauté them with curry spices to make an authentic saucy dal. To simplify this recipe, use ready-made curry powder instead of the various spices. For the best results, make sure the curry powder is fresh. Serve over brown basmati rice, and garnish with cilantro and slivers of ginger.



Ingredient Line: 
2 cups coarsely chopped fresh tomatoes
Ingredient Line: 
1 ½ cups coarsely chopped onion
Ingredient Line: 
1 2-inch piece fresh ginger, peeled, coarsely chopped
Ingredient Line: 
1 ½ Tbs. curry powder, or to taste
Ingredient Line: 
2 15-oz. cans chickpeas, drained and rinsed


1. Put tomatoes, onion and ginger in food processor, and purée until smooth.

2. Transfer mixture to large skillet, stir in curry powder, and cook over medium heat, stirring occasionally, 5 minutes.

3. Reduce heat to low, and stir in chickpeas. Cook, stirring occasionally, until heated through. Season with salt to taste. Serve hot.

Nutrition Information: 

14 g
Total Fat: 
4 g
Saturated Fat: 
62 g
420 mg
14 g
8 g
Serves 4

Comments on this Recipe

maybe it's in the curry powder? + lycopenes in canned tomatoes. I'm thinking of adding coconut milk - just for variety

Why is the sodium content so high? Is it because of using canned chickpeas? Could canned chopped tomatoes, no sodium, be substituted for fresh tomatoes?

making it right now, smells delish!


Tried it today, it was alright. Not like any roti I've ever had but it's probably just a different style of cooking it. I would tell other to give it a try though :-)

How much is 2 cups of tomatoes, and 1 1/2 cups of ginger? I can cope with lbs and oz. spoon sizes and Kg but I don't understand cup sizes. Thank you Pearl Drury England.