Curried Chickpea and Lentil Dal

Ingredients for Curried Chickpea and Lentil Dal

• 60ml de azeite de oliva extra-virgem

• 2 tablespoons mustard seeds

• 1/2 colher de chá de açafrão em pó

• Pitada de pimenta caiena

• Sal kosher

• 1 chalota pequena, finamente picada

• 3 tablespoons chopped golden raisins

• 2 tablespoons finely chopped coriander stems

• 1 colher de sopa de suco de limão fresco

• 1 colher de sopa de azeite de oliva extra-virgem

• Sal kosher, pimenta moída na hora

• 3 tablespoons virgin coconut oil

• 2 cebolas médias, grosseiramente picadas

• 2 cabeças de alho, cortadas ao meio transversalmente

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

• 1 colher de sopa de curry em pó

• 1/2 colher de chá de pimenta caiena

• 350ml dried chickpeas, soaked overnight, drained

• 2 (375g) latas de leite de coco sem açúcar

• 350ml split red lentils

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

• opcional)

How to make Curried Chickpea and Lentil Dal

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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.