Curried Chickpea and Lentil Dal

Ingredients for Curried Chickpea and Lentil Dal

• 60ml de aceite de oliva virgen extra

• 2 cucharadas de semillas de mostaza

• 1/2 cucharaditas de cúrcuma molida

• Una pizca de pimienta de cayena

• Sal kosher

• 1 chalota pequeña, finamente picada

• 3 tablespoons chopped golden raisins

• 2 tablespoons finely chopped coriander stems

• 1 cucharada de jugo de lima fresco

• 1 cucharada de aceite de oliva virgen extra

• Sal kosher, pimienta recién molida

• 3 tablespoons virgin coconut oil

• 2 cebollas medianas, picadas en trozos grandes

• 2 cabezas de ajo, partidas por la mitad a lo largo

• 1 (3") piece ginger, peeled, thinly sliced

• 1 cucharada de curry en polvo

• 1/2 cucharaditas de pimienta de cayena

• 350ml dried chickpeas, soaked overnight, drained

• 2 latas (375 g) de leche de coco sin azúcar

• 350ml split red lentils

• Store-bought unsweetened toasted coconut flakes, thinly sliced Fresno or serrano chillies, and/or coriander leaves (for serving

• opcional)

Cook oil and mustard seeds in a small saucepan over medium-low, swirling often, until mustard seeds start to pop. Remove from heat and stir in turmeric and cayenne. Season with salt; let cool.

Mix shallot, raisins, coriander stems, lime juice, and oil in a small bowl. Season with salt and pepper.

Heat oil in a large Dutch oven or other heavy pot over medium. Cook onions and garlic, cut side down, and ginger, stirring onions and ginger occasionally, until onions are translucent and garlic is golden brown, 5–7 minutes. Add curry powder and cayenne and cook, stirring constantly, until very fragrant, about 1 minute. Add chickpeas and 1200ml water, stirring to release any bits stuck on bottom of pot; season with several pinches of salt. Bring to a simmer; cover with a lid, leaving slightly askew so steam can escape. Cook, adjusting heat to maintain a very gentle simmer and skimming foam from surface as needed, until chickpeas have swelled about 50 percent in size but are still crunchy, 25–30 minutes.

Add coconut milk and lentils to pot; season with more salt. Return to a simmer and cook, partially covered, until chickpeas are tender and lentils have broken down to form a thick broth, 30–35 minutes. Taste and season with more salt if needed. Ladle dal into bowls and serve with toasted Mustard Seed and Turmeric Oil, Coriander-Raisin Chutney, coconut, chillies, and/or coriander as desired.

Oil can be made 1 day ahead. Store tightly covered at room temperature. Chutney can be made 1 day ahead. Cover and chill. Dal can be made 3 days ahead. Let cool; cover and chill.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.