Serves 4
Mustard Seed and Turmeric Spice Mix:
2 Tbsp. mustard seeds
1/2 tsp. ground turmeric
Pinch of cayenne pepper
Kosher salt
Put into a small pan and toast. About 2 minutes
Cilantro-Raisin Chutney:
1 small shallot, finely chopped
3 Tbsp. chopped golden raisins
2 Tbsp. finely chopped cilantro stems
1 Tbsp. fresh lime juice
1 Tbsp. extra-virgin olive oil
Kosher salt, freshly ground pepper
Stew and assembly:
3 Tbsp. virgin coconut oil
2 medium onions, coarsely chopped
2 heads of garlic, halved crosswise
1 (3") piece ginger, peeled, thinly sliced
1 Tbsp. curry powder
1/2 tsp. cayenne pepper
1 1/2 cups dried chickpeas, soaked overnight, drained (or one can)
1 (13.5-oz.) cans unsweetened coconut milk
1 1/2 cups split red lentils
1 sliced chile (optional)
cilantro leaves (for serving; optional)
Mix shallot, raisins, cilantro 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 5 cups 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.Or simply add canned chickpeas.
Add coconut milk and lentils to pot; season with more salt. If using canned chickpeas, add 2 cups of water (maybe more if needed). 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 spice, Cilantro-Raisin Chutney, chiles, and/or cilantro as desired.
Calories per serving: 800