Chickpea and Coconut Dhal

• ghee or peanut oil↗1½ tbsp tbsp
• onion↗2

  finely chopped

• garlic cloves↗8

  finely chopped

• ginger↗3cm piece cm

  peeled and grated

• ground turmeric↗1 tsp tsp
• nigella seeds↗1 tbsp tbsp
• ground cumin↗2 tsp tsp
• ground coriander↗1 tsp tsp
• paprika↗1 tsp tsp
• cinnamon stick↗1
• chili powder↗½ tsp tsp
• cardamom pods4

  seeds removed and ground

• bay leaf↗2
• chickpeas↗2 x 400g cans

  drained

• yellow split peas↗75g g
• кокосове молоко400ml can
• гхі↗2 tbsp

  або несолоне масло

• шалот↗2

  дрібно нарізаний

• насіння куміну↗1 tbsp
• насіння чорної гірчиці1 tsp
• чілі‑порошок↗½ tsp
• листя коріандру↗3 tbsp

  подрібнене

Step-by-step instructions

1. 1

   Heat the ghee or peanut oil and sauté the onion over medium heat until it becomes pale golden and soft. Add the garlic and ginger and cook for a few more minutes. Add all the spices and cook for about a minute, then add the remaining ingredients and 450 ml water. Bring to a near boil, reduce the heat and simmer for about 40 minutes until the yellow peas are soft. If you like a thick dal, mash the chickpeas to break them up. If the mixture dries out, add more water. If it is too thin, continue cooking until the desired thickness is reached. There is no “right” consistency; the dal can be almost broth-like or a thick purée.

2. 2

   For serving, heat ghee or oil in a pan and add shallot. Sauté until golden, then add cumin seeds, black mustard seeds and chili powder. Cook until the aromas are released. Sprinkle the dal with coriander leaves, then drizzle with the spiced butter.