This super-easy recipe is a perfect canvas for punchy, crunchy toppers like toasted coconut and mustard seeds with turmeric oil and a zingy chutney. The dal is vegan but full of hearty protein thanks to the chickpeas, lentils, and coconut milk. Let the stew sit for a full 12 hours to let all the flavors really meld together, though this step is totally optional. Serve the stew as the centerpiece surrounded by fixings that guests can pick and choose to build their own bowls.
Recipe information
Yield
8 servings
Ingredients
Mustard Seed and Turmeric Oil
¼
2
½
Cilantro-Raisin Chutney
1
3
2
1
1
Stew and Assembly
3
2
2
1
1
½
1½
2
1½
Preparation
Mustard Seed and Turmeric Oil
Step 1
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.
Step 2
Do Ahead: Oil can be made 1 day ahead. Store tightly covered at room temperature.
Cilantro-Raisin Chutney
Step 3
Mix shallot, raisins, cilantro stems, lime juice, and oil in a small bowl. Season with salt and pepper.
Step 4
Do Ahead: Chutney can be made 1 day ahead. Cover and chill.
Stew and Assembly
Step 5
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.
Step 6
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. Pluck out and discard garlic heads (don't worry about any cloves that may have escaped into stew). Taste and season with more salt if needed. Ladle dal into bowls and serve with toasted Mustard Seed and Turmeric Oil, Cilantro-Raisin Chutney, coconut, chiles, and/or cilantro as desired.
Step 7
Do Ahead: Dal can be made 3 days ahead. Let cool; cover and chill.
Leave a Review
Reviews (55)
Back to TopGreat recipe, super easy - love that! I added veggie stock and left out the chutney topper. I also used canned chickpeas and lentils, and half a cup of coconut cream, as that's what I had on hand. I blended the recipe and it did bring all the flavours together, but I did this because one member of the tribe has wisdom teeth out yesterday. The cayenne pepper introduces a surprising amount of heat, so if spicy is not for you, use with caution. I love the crunchy pop of the mustard seed topper.
Cairo
The HunterValley, New South Wales, Australia
1/13/2024
Made this recipe twice, first time as written with the oil & chutney, tonight without. Both versions were tasty — it’s plenty fine without the added fuss of making the toppings. Tonight I added 2 chopped sweet potatoes, used 7 C water and 1 can coconut milk. Nearly doubled the curry powder and added generous shakes of chili flakes. Added juice of 1 lime & one lemon. Yum!
Anonymous
Texas
11/2/2022
YELIA TORONTO, ON My first batch I ended up burning my mustard seeds, so I used caraway seeds! That a long with added sweet potatoes and the raisins: I was blown away.
Anonymous
8/31/2022
This recipe is luxurious and richly flavored. I expected it to be very good, but it's out of this world.
heidikins
Park Ridge, IL
1/2/2022
I've made this recipe several times now and each time it has come out wonderfully. I made some modifications for my IBS and wanted to share them. I generally only use half the amount of onions called for in the recipe, both in the chutney and in the soup. In the soup, I replace half the onions with fennel. It's absolutely delicious (so good that if my IBS was cured overnight, I'd still probably make it this way) and if you're really sensitive to onions, you can replace all of them with fennel and the soup will still taste good (though not quite as good as the half onion/half fennel). I also omit the cayenne pepper because spicy food is often a trigger for my IBS symptoms. In the chutney, I replace most of the shallot with green onions. It doesn't look as pretty, but it tastes good. I usually quadruple the chutney amounts because it is just so tasty. Anyways, sometimes you just have to adapt things the best you can to enjoy good food with IBS.
Anonymous
Chicago, IL
9/12/2021
Delicious, I did not bother with the accouterments and still thought it had the perfect balance of seasoning.
Jeremy
Philly
4/26/2021
Doubled the toppings and it turned out super delicious!
Clara Yan
8/20/2020