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Curried Chickpea-lentil Dal

kept byCYue
recipe bybonappetit.com
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Ingredients: 

Mustard Seed and Turmeric Oil
¼ cup extra-virgin olive oil
2 Tbsp. mustard seeds
½ tsp. ground turmeric
Pinch of cayenne pepper
Kosher salt

Cilantro-Raisin Chutney
1 small shallot, finely chopped
3 Tbsp. chopped golden raisins
2 Tbsp. finely chopped cilantro stems
1 Tbsp. fresh lime juice
1 Tbsp. extra-virgin olive oil
Kosher salt, freshly ground pepper

Stew and Assembly
3 Tbsp. virgin coconut oil
2 medium onions, coarsely chopped
2 heads of garlic, halved crosswise
1 3" piece ginger, peeled, thinly sliced
1 Tbsp. curry powder
½ tsp. cayenne pepper
1½ cups dried chickpeas, soaked overnight, drained
2 13.5-oz. cans unsweetened coconut milk
1½ cups split red lentils
Store-bought unsweetened toasted coconut flakes, thinly sliced Fresno or serrano chiles, and/or cilantro leaves (for serving; optional)


 

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