Chana Dal with Coconut Quinoa Flatbreads
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick Indian dal made with split chickpeas and aromatic spices like garam masala and turmeric, served with homemade coconut quinoa flatbreads. The dal is creamy and warming, ready in under 40 minutes. A naturally vegan and naturally gluten-free meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup chana dal beans
- 2 1/2 cups water
- 1 tablespoon olive oil
- 2 garlic cloves (, grated/minced)
- 1 small onion (, diced (about 1/2 cup))
- 1 " piece of fresh ginger (, grated)
- 1 small tomato (, chopped)
- 1 teaspoon curry powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon cardamom
- 1/2 teaspoon coriander
- Salt & pepper
- 1/4 cup cilantro
- 1 cup quinoa flour
- 1/2 cup shredded coconut
- 2 tablespoons chia seeds
- 1 1/2 cup water
- Pinch of salt
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 333mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 316mg
- Calcium
- 111mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 333MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.