Curried Chickpea and Lentil Dal

Ingredients for Curried Chickpea and Lentil Dal

• 60ml olio extravergine di oliva

• 2 cucchiai di semi di senape

• 1/2 cucchiaini di curcuma in polvere

• Pizzico di pepe di cayenna

• Sale kosher

• 1 scalogno piccolo, tritato finemente

• 3 tablespoons chopped golden raisins

• 2 tablespoons finely chopped coriander stems

• 1 cucchiaio di succo di lime fresco

• 1 cucchiaio di olio extravergine d'oliva

• Sale kosher, pepe macinato fresco

• 3 tablespoons virgin coconut oil

• 2 medium onions, coarsely chopped

• 2 spicchi d'aglio, tagliati a metà trasversalmente

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

• 1 cucchiaio di curry in polvere

• 1/2 cucchiaini di pepe di Cayenna

• 350ml dried chickpeas, soaked overnight, drained

• 2 lattine da 375 g di latte di cocco senza zucchero

• 350ml split red lentils

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

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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.

Avvertenza

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