Photo: Jonas Ducker
Indian Chickpea Dal with Coconut Broth
10 ingredients
5 min + 10 min
4
openrecipes
How to cook 15 Minute vegetarian and gluten-free Indian Chickpea Dal (garbanzo bean) with Basmati Rice. From Silk Road Vegetarian Cookbook. Recipe + Video
Estimated Nutrition (whole recipe, rough)
813
Calories
17g
Protein
43g
Fat
94g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Basmati Rice | 1 cup cooked (158g) white | 206 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup dried basmati rice
- 1 medium onion
- 3 cloves garlic
- 2 medium tomatoes
- 15-ounce can chickpeas (garbanzo beans)
- 1 tablespoon cooking oil
- 1 tablespoon garam masala
- 1 teaspoon kosher salt
- 8 ounces coconut milk
- 1 sprig parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By steamykitchen ·
Recipe sourced from
openrecipes