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Coconut Curry Chickpea-Lentil Dal

Coconut Curry Chickpea-Lentil Dal


Description

Recipe slightly adapted from Bon Appetit here.


Scale

Ingredients

  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Ladle Coconut Curry Chickpea-Lentil Dal into bowls and top with Cilantro Raisin Chutney

for the Cilantro Raisin Chutney

  1. 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.