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One-Pot Coconut Dal with Crispy Chickpeas
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.
Method
- 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.
- 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.
- In the same pot, add crushed ginger and diced onion. Cook for 4–5 minutes until softened and caramelised.
- Stir in Bart Medium Curry Powder and fry for 1 minute to release the aromas.
- Add red lentils, coconut milk, and Himalayan salt. Top up with water if needed to cover the lentils.
- Reduce heat and simmer for 20–30 minutes, stirring occasionally, until the lentils are soft and creamy.
- Serve generous dollops of dal topped with crispy chickpeas, sliced chilli, and grated coconut.
