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:
Cilantro-Raisin Chutney:
Stew and assembly:
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.
Cilantro-Raisin Chutney:
Step 2
Mix shallot, raisins, cilantro stems, lime juice, and oil in a small bowl. Season with salt and pepper.
Stew and assembly:
Step 3
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 4
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, Cilantro-Raisin Chutney, coconut, chiles, and/or cilantro as desired.
Do Ahead
Step 5
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.
Leave a Review
Reviews (48)
Back to TopLoved this recipe! Would love a more detailed measurement for shallots. Not sure what a "small" shallot is, and I felt as though my chutney was a little too oniony. Didn't have golden raisins so subbed fresh fig and dried apricot - perfect.
Lynn H
Shoreline WA
10/7/2023
I misread the recipe (several times) and used 2 cloves of garlic...not 2 HEADS. It is still amazing! Next time I will use all the garlic suggested. Can't really go wrong with this.
Anonymous
Needham, MA
7/9/2022
I used 1 can garbanzo beans (including the liquid - 1 cup), plus 2 cups of water (for 3 cups altogether, rather than 5), and one can of coconut milk. Using canned beans shortens the cooking time. Even halving the recipe this way, while using all the spices indicated for the full recipe, and all the onions/garlic, was delicious. This is the second time I've made it. Served it over quinoa. Going to try the chutney soon.
Anonymous
Needham, MA
7/1/2022
We loved this recipe. Agree with all that doubling the toppings is desirable. Cooked half the recipe which as a main dish really served two nicely with some leftover. But I cannot imagine serving 8 with the full recipe unless it's part of a larger meal. I also used canned chickpeas and peeled the garlic and left them whole. This allowed us to either smash the pieces or eat as is. Will make this again for dinner and to serve to a larger gather with other parts of a meal.
Erica F
New York
12/5/2021
I concur with all who say double the toppings. I also halved the recipe. The golden raisins add a lovely note to the finished dish. It's not a lot of trouble to peel the garlic cloves (if they're hefty). I used green lentils because I had them, and it was fine. So were canned chickpeas, making the cooking faster. It's a flexible recipe; heck, I even messed up the rice (added extra water because I lost count) and still had a yummy stew the family loved.
Marcia N
Chicago area
10/28/2021
This was spectacular! Followed recipe with two modifications based on comments here. I used canned chickpeas and I peeled every clove of the two heads of garlic (maybe added 5 mins of prep time). The result was absolutely delicious and the toppings definitely took it to another level. Four of us had double servings and cleaned it out. I would pay good money to have this at a restaurant so I’m very thankful to Claire and all the reviewers for their helpful tips.
JCOWAN
Woodside, CA
9/6/2021
My whole family appreciated it. Beautiful comforting coconut aroma with warm spices.
drobeyns
Vancouver,
4/28/2021
See Related Recipes and Cooking Tips
103 of Our Best Vegan Recipes
You’ll love these meat-free, dairy-free dishes—whether you’re vegan or just looking to eat a bit more sustainably.77 Ways to Use a Can of Coconut Milk
Rich, versatile canned coconut milk plays a central role in many curries—but that's just the beginning of what this pantry superstar can do.73 Savory Cooking Projects for People Who Just Can't Make Another Loaf of Bread
Layered pastas, hand-rolled dumplings, your own smoked salmon: these are the kinds of projects you take on when you have a bit of extra time on your hands.Why You Need a Cooking Playlist Now More Than Ever
Music helps facilitate more meditative cooking, plus a few dance breaks.43 Easy Pantry Recipes
Pasta, bean, tomato, and tinned fish recipes for those days when you just can't get to the store.31 Dinner Recipes to Help You Eat Less Meat and Dairy
It's easy (or at least easier) to eat mostly plants when all the good stuff's at the market. But what about when it's cold out?65 Make-Ahead Weeknight Dinners
With a little planning, you can sit down to dinner in under 10 minutes.71 Vegetarian Dishes That Are Packed With Protein
Made with beans, tofu, and plenty of greens, these vegetarian recipes are full of good-for-you protein.119 COOK90 Dinners
These easy weeknight meals, genius ideas for nextovers, and indulgent weekend feasts will power you through COOK90.
