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Indian Chickpea Dal with Coconut Broth and Basmati Rice Recipe

Adapted from Silk Road Vegetarian by Dahlia Abraham-Klein
If you do not have fresh tomatoes, use 1 can of chopped tomatoes, drained.
Substitute any rice of your choice for the basmati rice - however cooking times for wild rice or brown rice will be different. I have a recipe for cooking brown rice in the microwave - just search on Steamy Kitchen for the recipe.
Microwave-safe vessels for cooking rice can be found in any kitchen shop or Amazon. They are worth the ~$20! I also have a post on Steamy Kitchen on cooking regular rice in the microwave - lots of tips and links to products.
Prep Time 5 mins
Cook Time 10 mins
Servings 4


  • 1 cup dried basmati ric
  • 1 medium onion
  • 3 cloves garlic
  • 2 medium tomatoes
  • 15 ounces can chickpeas (garbanzo beans)
  • 1 tablespoon cooking oil
  • 1 tablespoon garam masala
  • 1 teaspoon kosher salt
  • 8 ounces coconut milk
  • 1 sprig parsley


Cook the rice:

  • Pour the 1 cup of rice and 2 cups of cold water into a 2-quart microwave-safe dish. Cover. Microwave high for 12 minutes. Let rest for 3 minutes.

Prep the ingredients While the rice is cooking:

  • Chop onion
  • Mince garlic
  • Chop tomatoes
  • Canned chickpeas- drain, rinse and drain again
  • Chop parsley (leaves only)


  • Heat a large saute pan with the cooking oil over medium-high heat. When hot, add in the onions and saute for 2-3 minutes until translucent and soft. Add in the garlic and saute for 30 seconds until fragrant. Add in the garam masala and cook an additional 30 seconds.
  • Add in the chopped tomatoes, drained chickpeas, salt and the coconut milk. Stir well, and simmer, covered, for 10 minutes, or until thick and creamy. Top with parsley. Serve with basmati rice.
Tried this recipe?Let us know how it was!