You guys probably know by now that I love Indian food, especially at this time of the year. Not sure why, but I always find Indian food super comforting, maybe it's the spices or the richness of the dishes.
This creamy dal is flavorful thanks to the addition of ginger, garlic, caramelized shallots, and spices. It is served on a soft chickpea flour crepe that makes it a filling and complete meal. If you are looking for a delicious, easy to make, and nutritious meal, look no further!
This 1-pot dal starts with the shallots, garlic, and ginger that are sautéed together in some coconut oil. Then we add cumin seeds that are toasted for a few seconds. If you don't have seeds, use ground cumin.
To add even more flavor, I added some coconut sugar to help the shallots caramelize. Once the shallots are browned, it's time to add the spices: turmeric, garam masala, smoked paprika, coriander, and chili for spiciness.
Next, we add the lentils, split chickpeas, and water. Bring to a boil and then let simmer for about 20 minutes. The red lentils will become slightly mushy while the split chickpeas will have more texture.
Finally, stir in a tablespoon of tomato paste and some non-dairy yogurt for even more creaminess. I went with coconut yogurt but soy or almond yogurt will work great as well.
You can then serve this dal on top of chickpea crepes that are made with just chickpea flour (also called besan) combined with onion, garlic, salt, and water. Making the crepes is like making very thin pancakes, you pour ¼ cup of batter into a non-stick skillet and cook for 2-3 minutes before flipping.
Top these chickpea crepes and dal with avocado, more coconut yogurt, and a squeeze of lime juice!
Let me know in the comments if you try this recipe!
Chickpea Crepes with Creamy Lentil Dal
- 1 tablespoon coconut oil (or other oil)
- 2 shallots minced
- 2 cloves of garlic minced
- ½ teaspoon freshly grated ginger
- ½ teaspoon cumin seeds
- 2 teaspoon coconut sugar
- ½ teaspoon each: coriander, garam masala, turmeric, smoked paprika
- ¼ teaspoon ground chili
- ¼ teaspoon salt
- ½ cup red lentils
- ¼ cup split chickpeas (or split pea)
- 1 and ¾ cup water
- 2 tablespoon tomato paste
- 3 tablespoon non-dairy yogurt (I used coconut yogurt)
- ½ cup chickpea flour (also called besan)
- 1 teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- 10 tablespoon water
- Heat the oil in a medium saucepan over medium heat. Once hot, add the shallots, garlic, and ginger, and cook for 2-4 minutes, or until the shallots are soft. Next, add the cumin seeds and cook for another 1 minute.
- Add the coconut sugar and cook for another 2 minutes. The sugar will help the shallots caramelize and add flavor to the dal.
- Then, add all the spices, salt, red lentils, split chickpeas, and water. Bring to a boil, then lower the heat and let simmer for about 20 minutes, or until the lentils are cooked. The split chickpea should be soft but still have some texture and not be mushy.
- Once the lentils are cooked, stir in the tomato paste and coconut yogurt and remove from heat. Taste and adjust seasonings if needed. Cover to keep warm while you prepare the chickpea crepes.
- In a small mixing bowl, combine the chickpea flour, onion powder, garlic powder, and salt. Pour in the water and whisk until the batter is smooth and combined.
- Heat a teaspoon of oil in a non-stick skillet over medium heat. Use a kitchen paper towel to remove excess oil. Pour about ¼ cup of the batter and tilt the pan to spread it evenly into a thin round crepe.
- Cook for about 2 minutes on one side before flipping (the top should appear almost dry). Cook the other side for another minute.
- Transfer the chickpea crepe to a plate and top with about ½ cup of the dal. Serve with sliced avocado, a squeeze of lime juice, and garnish with fresh parsley or cilantro.
- Chickpea crepes are best served immediately, so I recommend making them just before serving. The dal will keep for up to 3 days in the refrigerator.