Curried chickpea and lentil dal recipe for a hearty meal

Ingredients for Curried chickpea and lentil dal

• 60 ml extra-virgin olive oil

• 30 g mustard seeds

• 2.5 ml ground turmeric

• pinch of cayenne pepper

• kosher salt

• 1 small shallot, finely chopped

• 45 g chopped golden raisins

• 30 g finely chopped coriander stems

• 15 ml fresh lime juice

• 15 ml extra-virgin olive oil

• kosher salt, freshly ground pepper

• 45 g virgin coconut oil

• 2 medium onions, coarsely chopped

• 2 heads of garlic, halved crosswise

• 1 (7.5 cm) piece ginger, peeled, thinly sliced

• 15 g curry powder

• 2.5 ml cayenne pepper

• 225 g dried chickpeas, soaked overnight, drained

• 2 (400 ml) cans unsweetened coconut milk

• 225 g split red lentils

• store-bought unsweetened toasted coconut flakes

• thinly sliced Fresno or serrano chiles

• coriander leaves (for serving; optional)

How to make Curried chickpea and lentil dal

1. Heat 2 tablespoons of oil in a small saucepan over medium-low heat, swirling often, until the mustard seeds begin to pop.

2. Remove from heat and stir in 1 teaspoon of turmeric and ½ teaspoon of cayenne pepper. Season with salt and let cool.

3. In a small bowl, mix together 1 finely chopped shallot, 50 g of raisins, the chopped stems of a small bunch of fresh coriander, the juice of 1 lime, and 1 tablespoon of oil. Season with salt and pepper.

4. Heat 2 tablespoons of oil in a large casserole dish or heavy pot over medium heat.

5. Add 1 sliced onion, 2 crushed garlic cloves (cut side down), and a 2.5 cm piece of grated ginger. Stir occasionally until the onions are translucent and the garlic is golden brown, about 5–7 minutes.

6. Stir in 2 teaspoons of curry powder and ¼ teaspoon of cayenne pepper, cooking for 1 minute until very fragrant.

7. Add 400 g of drained chickpeas and 1.2 L of water, stirring to release any bits stuck to the bottom of the pot; season with several pinches of salt.

8. Bring to a simmer, cover with a lid slightly ajar to allow steam to escape, and cook for 25–30 minutes, adjusting the heat to maintain a very gentle simmer and skimming any foam from the surface as needed, until the chickpeas have swelled by about 50% but are still crunchy.

9. Stir in 400 ml of coconut milk and 200 g of lentils, seasoning with more salt.

10. Return to a simmer and cook, partially covered, for 30–35 minutes, until the chickpeas are tender and the lentils have broken down to form a thick broth.

11. Taste and adjust the seasoning with more salt if necessary.

12. Ladle the dal into bowls and serve with the prepared Mustard Seed and Turmeric Oil, the Coriander-Raisin Chutney, and garnish with coconut, chillies, and/or fresh coriander as desired.

Note:

• The mustard seed oil can be made 1 day in advance; store it tightly covered at room temperature.

• The chutney can also be prepared 1 day ahead; cover and chill until needed.

• The dal can be made up to 3 days in advance; let cool, then 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.