Curried Chickpea and Lentil Dal

Ingredients for Curried Chickpea and Lentil Dal

• 60ml extra-virgin olive oil

• 2 tablespoons mustard seeds

• 1/2 teaspoons ground turmeric

• Pinch of cayenne pepper

• Kosher salt

• 1 small shallot, finely chopped

• 3 tablespoons chopped golden raisins

• 2 tablespoons finely chopped coriander stems

• 1 tablespoon fresh lime juice

• 1 tablespoon extra-virgin olive oil

• Kosher salt, freshly ground pepper

• 3 tablespoons virgin coconut oil

• 2 medium onions, coarsely chopped

• 2 heads of garlic, halved crosswise

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

• 1 tablespoon curry powder

• 1/2 teaspoons cayenne pepper

• 350ml dried chickpeas, soaked overnight, drained

• 2 (375g) cans unsweetened coconut milk

• 350ml split red lentils

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

• optional)

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.