James Strawbridge
One-Pot Coconut Dal with Crispy Chickpeas
Info
Golden, spiced, and full of comfort. This one-pot coconut dal is a hug in a bowl - silky red lentils simmered in coconut milk with a warm, fragrant hit from our Medium Curry Powder. The crispy chickpeas on top? You’ve got to try them! Perfect for batch cooking, feeding a crowd, or just treating yourself to a nourishing weeknight dinner. Serve with warm flatbreads or a spoon and nothing else.Ingredients
Method
Ingredients
- 2 tbsp ghee or 50g butter
- 1 onion, diced
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 1 tsp curry leaves
- 150g cooked chickpeas
- 1 tbsp crushed or grated root ginger
- 1-2 tbsp Bart Medium Curry Powder
- 300g red lentils
- 1 x 400ml can coconut milk
- Himalayan salt, to taste
- Fresh chilli, thinly sliced (for garnish)
- Grated coconut (for garnish)
Method
1. Heat ghee or butter in a large saucepan over medium heat. Add mustard seeds, cumin seeds, and curry leaves. Cook until they start to pop.
2. Add chickpeas, cover with a lid (to prevent spitting), and fry for 3–4 minutes until golden. Remove with a slotted spoon and drain on kitchen paper.
3. In the same pot, add crushed ginger and diced onion. Cook for 4–5 minutes until softened and caramelised.
4. Stir in Bart Medium Curry Powder and fry for 1 minute to release the aromas.
5. Add red lentils, coconut milk, and Himalayan salt. Top up with water if needed to cover the lentils.
6. Reduce heat and simmer for 20–30 minutes, stirring occasionally, until the lentils are soft and creamy.
7. Serve generous dollops of dal topped with crispy chickpeas, sliced chilli, and grated coconut.
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