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February 11, 2015

by Alyssa Rimmer

Easy Chana Dal with Coconut Quinoa Flatbreads

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This easy chana dal recipe comes together in under 40 minutes and uses basic spices that you likely already have on hand – a tasty Indian dinner awaits!

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It’s not often that I share an Indian quinoa recipe on the blog, but this one was just too good to pass up. Not only is it vegetarian, but it’s gluten-free and vegan and served with a side of delicious coconut and quinoa flatbreads!

When I saw that Bob’s Red Mill carries Chana Dal, I knew it had to make it on our menu this week. First, because it gives us an opportunity to play with a new ingredient and second because I’ve always wanted to share an easy Indian recipe with you. 

While I do love Indian food, I tend to steer clear because it seemingly requires tons of ingredients that I don’t have on hand. But I totally found a workaround with this chana dal recipe – it uses spices that you most likely already have on hand!

Facebook logoTwitter logoPinterest logoEasy Indian Chana Dal Recipe with a Simple Quinoa Flatbread

Indian is one of my takeout staples, and naan always used to be my favorite part. Since I can no longer enjoy naan – although I do have a tasty gluten-free version – I always feel like Indian food needs something to scoop it up with.

Sure I love eating it over curry rice, but I’m always craving something else, like some sort of bread. Naan is delish but takes a little longer than I felt like spending in the kitchen (especially since the dal is mostly inactive time), and so my mind switched over to Ethiopian cuisine. Do you know that spongy injera that they serve to pick up the tasty eats? That’s what this dal so desperately needed.

A thin quinoa flatbread that we could use to scoop up those Indian flavored beans. That was exactly what this recipe needed!

Facebook logoTwitter logoPinterest logoEasy Indian Chana Dal Recipe with a Simple Quinoa Flatbread

Rather than just making plain quinoa flatbreads, I wanted to doing something that would pair well with Indian food.

It couldn't be curry because that would be curry on curry and that's just too much. So instead we went with coconut. Coconut is the perfect ingredient for curry because it helps to neutralize and cool the flavor of the curry without overpowering anything.

And these are really the perfect vessel for this tasty dal. It's hard to stop at just one bowl!

More Curry Inspired Recipes to Try:

 

Easy Chana Dal with Coconut Quinoa Flatbreads

Not only is it vegetarian, but it’s gluten-free and vegan and served with a side of delicious coconut and quinoa flatbreads!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 258kcal
Author Alyssa Rimmer
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Facebook logoTwitter logoPinterest logoEasy Indian Chana Dal Recipe with a Simple Quinoa Flatbread
4 from 3 votes

Ingredients

for the dal:

for the flatbreads:

Instructions

  • Add the chana dal and water into a small saucepan. Bring to a boil, cover and reduce to simmer for 30 - 40 minutes until the beans are tender and the liquid is almost absorbed. Remove from heat and stir in the spices. Let cool while you make the crepes.
  • Add all ingredients into a high powered blender and blend on high until smooth. Spoon 2 tablespoons of batter onto a lightly greased pan and swirl with the back of a spoon until they are thin and round. Cook for 1 minute then flip and cook for another 30 seconds. Repeat until no batter remains.
  • Serve dal with crepes and enjoy!

Nutrition

Calories: 258kcal | Carbohydrates: 24g | Protein: 7g | Fat: 15g | Saturated Fat: 12g | Sodium: 170mg | Potassium: 293mg | Fiber: 8g | Sugar: 1g | Vitamin C: 0.8mg | Calcium: 35mg | Iron: 2.9mg

Facebook logoTwitter logoPinterest logosimply-quinoa-instagramIf you are following along with our Vegetarian Challenge, make sure to use the hashtag #SQchallenge to share your versions of the recipes!

 

 

 

This post was sponsored by the awesome folks over at Bob’s Red Mill. Thanks for supporting the companies and brands that promote the healthy, sustainable lifestyle that I believe in and share on SQ!

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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  1. The flatbread fell apart when I tried to smooth it out with the back of a spoon. I finally got it to old together after 4 tries, but it was in much smaller pieces than shown. I guess it takes getting used to the right heat, pan, etc. it all tasted wonderful.,though!

    • Sorry you had some trouble Debbie! I do think it takes a little getting used to–they’re very delicate since there isn’t any gluten to help hold them together. Glad all the flavors were there for you though 🙂

  2. That flatbread looks really amazing!
    Would you believe it I have every gf flour you can think of (well…..) an the only one I have run out of us quinoa flour!
    Still, off to health shop tomorrow (got lovely chestnut flour last time) it is get what you can in rural ireland!
    They do not run out of quinoa often or there would be people waving placards I am sure. I cannot believe how popular it is nowadays.
    But cold too, so daal on my list of goodies to cook big pot of, perfect.
    I dot salad with mini falafels or burgers, I make them in the mini doughnut machine (we hate doughnuts) but do lots of spicy, garlicky cakes in them and freeze bags, they travel with us.
    I do sound as a bit as though I am losing it don’t i , but I am all for improvisation.
    Keep yours coming won’t you as I love to get my healthy quinoa in there, I send to my sister abroad and she loves our emails with all your ideas. So, we share you!

  3. My husband still isn’t sure about quinoa but I love it so would definitely try quinoa flatbreads. The curry looks deliciious. I have never tried making my own but maybe it’s time now!

  4. I love making Indian food and have just decided to keep all those ingredients on hand in case I get a hankering. Lucky for me I have all these ingredients on hand to male this!

  5. My husband is from India so I’ve had to learn to make it. I’ve never made chana dal though. Your looks so good especially with the coconut flatbread.

    • So great! I love how much there is to learn about Indian cooking – all the nuances of flavor and spices – something I’d certainly love to explore more.

  6. I can’t believe you managed to squeeze two such flavorful looking recipes into so few ingredients! This looks so, so good Alyssa!

  7. Oh my gosh, this sounds like my kinda meal! I miss Indian so much, we used to have it once a week in England, but I can rarely convince my other half to try it here. booooo! Love that you used quinoa!

    • Oh I remember how tasty the Indian food in England was when I visited a few years ago. I loved it! Surprisingly we don’t have too many great joints in NYC, but I certainly think I’ll be exploring it more in my own kitchen 🙂

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