Easy Chana Dal with Coconut Quinoa Flatbreads

What is Chana Dal?

Translated from Indian into English, “chana” means chickpea, and “dal” refers to any split pulse (like red lentil dal, made from split lentils). In this case, cooked and simmered split chickpeas are flavored with a delicious tomato-spice mixture that transforms them into an incredible curry-style dish. Today's vegan chana dal is here to make your taste buds sing!

We're talking aromatic spices, soupy beans, all scooped up with homemade flatbreads. It's a plant-based feast that's easy to make and INCREDIBLY delicious. We're making a simple chana dal and serving it with simple quinoa flatbreads. This recipe tastes amazing, takes about 40 minutes to make, and is something everyone who loves Indian flavors will adore.

What Makes This Chana Dal Recipe So Good

• Simple ingredients. I've done my best to simplify this traditional curry-style dish with ingredients you'll find easily in the fridge, pantry, and spice rack.
• Fragrant spices. We'll use a bold blend of curry powder, garam masala, turmeric, and a few other seasonings. These are adaptable, so you can make your dal as spicy or mild as you'd like.
• Ready in 40 minutes. I love cooking chana dal for a quick and tasty weeknight meal that fills us up. It's ready in under an hour, and leftovers taste great in the following days.

Gather These Ingredients

Ever heard someone say, “vegan food is bland” or “vegan food has no flavor”? That couldn't be farther from the truth! To make this quick chana dal recipe, here's what you'll need:

• Chana dal – Again, these are split chickpeas and can be found on Amazon if you can't find them locally. And of course, you'll cook the beans in some water!
• Olive oil – Traditionally, you'll see ghee or butter used, but since I wanted to make this recipe vegan, we're using oil. Use whichever you prefer.
• Garlic – I like to crush my garlic using a garlic press so that it evenly distributes throughout the meal.
• Onion – I recommend a red onion just for the flavor, but you can use any type (or shallot if you want!)
• Ginger – Freshly grated ginger adds a really lovely zing to the dish that I think elevates the flavor to a whole other level!
• Tomato – The tomato adds flavor, juiciness, and a touch of sweetness to the gravy, which I think is absolutely amazing!
• Spices – We're using a fair amount, including curry powder, garam masala, turmeric, cardamom, coriander, salt, and pepper. If you don't have them all on hand, don't worry. You'll find ready-to-use Indian dal seasoning in stores that will also work in this dal recipe.

Can I Substitute Chana Dal Beans?

Chana dal beans might sometimes be tricky to find, so if you can't find them, you can use split red lentils in their place. Just skip the soaking and cook for a little less time.

How to Cook Chana Dal

There are essentially four steps to making chana dal: soak the beans, cook the beans, cook the tomato-spice mixture, and stir everything together. Start to finish, it should take you about 40 minutes of cooking time plus another 30 for soaking (if you want).

• Cook the beans. Before you start, soak the dried chana dal beans for at least 1 hour, then drain and rinse them. Afterward, boil, then simmer the beans in water for 30-40 minutes until most of the liquid is absorbed.
• Sauté. Meanwhile, sauté garlic and onion in a skillet. Stir in the ginger, tomato, followed by the rest of the spices. Cook for 1-2 minutes to bring out the flavors.
• Finish and serve. Take your dal off the heat and use a potato masher to gently mash a portion of the cooked beans. This makes the gravy thick and creamy, without adding any cream! Lastly, garnish with cilantro, and serve with your choice of flatbreads and sides (see below).

Make the Flatbreads

While the dal cooks, combine the ingredients for your quinoa flatbreads in a high-powered blender. Blend until the batter is smooth. To cook the flatbreads, spoon the batter onto a greased pan and swirl lightly with the back of the spoon to make a thin, round pancake. Cook the flatbread for 1 minute, flip, and cook for 30 seconds. Move the finished flatbread to a plate, and repeat with the rest of the batter.

What to Serve with Chana Dal

Chana dal can be served as a side dish, or it can be the main attraction! Since I follow a primarily plant-based diet, I like to have it as my main dish and serve it up with some sides.

Most often, I'll serve chana dal with:

• White jasmine or basmati rice, or coconut rice for more flavor
• Flatbreads (the quinoa flatbreads included in this recipe are awesome, or you can try my gluten-free naan)
• Cilantro for garnish
• Side salad, like my kale salad

Storing and Reheating Leftovers

• Refrigerate. Store any leftover chana dal in an airtight container in the fridge for up to 4 days.
• Reheat. To reheat dal, warm it on the stovetop or in the microwave. I usually add a splash of water or vegetable broth to help loosen the gravy, which tends to thicken over time.
• Freeze. You can freeze your chana dal for up to 3 months in a freezer bag or freezer-safe container. Reheat frozen dal right from the freezer over low heat, or thaw it overnight first.

And that's dinner! So simple to make, SO flavorful, and all can be made ahead if you want to meal prep it. I think you're going to absolutely love this easy chana dal recipe, and I can't wait to hear what you think.

More Curry Recipes to Try

• Slow Cooker Coconut Quinoa Curry
• Easy Vegan Green Curry with Forbidden Rice
• Curried Cauliflower & Squash Soup
• 30-Minute Vegan Red Curry Noodle Bowls