Description
Recipe slightly adapted from Bon Appetit here.
Ingredients
Scale
- 3 tablespoons olive oil or coconut oil
- 2 medium onions, diced
- 6 cloves garlic, minced
- 1 2" piece ginger, peeled and minced
- 1 tablespoon curry powder
- 1/2 teaspoon cayenne pepper
- 1 1/2 cups dried chickpeas, soaked overnight and drained
- 2 (13.5 ounce) cans unsweetened coconut milk
- 1 1/2 cups split red lentils
for the Cilantro Raisin Chutney
- 2 shallots, finely minced
- 6 tablespoons chopped golden raisins
- 2 tablespoons minced cilantro
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- Kosher salt
Instructions
- Heat oil in a large soup pot over medium heat. Cook onions, stirring occasionally and seasoning with a generous pinch of Kosher salt, until softened, about 4-6 minutes. Add garlic and ginger, stirring frequently to prevent burning, about 1-2 minutes. Add curry powder and cayenne pepper and cook for 1 minute, stirring constantly.
- Add soaked and drained chickpeas along with 5 cups of water, stirring to release any bits stuck to the bottom of the pot. Season generously with Kosher salt and bring to a simmer, at which time cover most of the pot with a lid (leaving a little bit of space for the steam to escape). Maintaining a gentle simmer , cook for 25 minutes-30 minutes.
- Add coconut milk and lentils to the pot, seasoning again with Kosher salt. Return to a simmer and cook, partially covered again, until chickpeas are tender and the lentils have broken down to form a thickened broth, 30-35 minutes. Taste and season with more salt if needed.
- Ladle Coconut Curry Chickpea-Lentil Dal into bowls and top with Cilantro Raisin Chutney
for the Cilantro Raisin Chutney
- Combine all ingredients in a small bowl and season with Kosher salt. Can be made up to one day ahead of time. Cover and chill until ready to use.