Ingredients

The following ingredients have 4 Servings
  • 1 cup dried whole urad dal
  • ¼ cup dried black chickpeas (see notes)
  • 1 tablespoon coconut oil
  • 1 large onion (finely minced)
  • 2 inch piece ginger (finely minced)
  • 4 cloves garlic (finely minced)
  • 2 teaspoons cumin seeds
  • 2 teaspoons crushed coriander seeds
  • 3 medium tomatoes (finely chopped)
  • 1 teaspoon garam masala
  • 1 teaspoon curry powder
  • ½ teaspoon turmeric and chili powder
  • 1 teaspoon sea salt
  • 15 ounce can coconut milk

Instruction

  • Place the urad dal and black chickpeas in a pot and cover with a few inches of water. Set aside to soak for at least 2 hours or up to 12 hours.
  • Drain the water from the pot and add fresh water. Bring the water to a boil then reduce the heat to a low simmer, cover the pot, and let it cook until the chickpeas are soft, about 1 hour. Drain and rinse.
  • Heat the coconut oil in a large pan over medium-high heat. Add the onion and cook until soft, about 5 minutes. Add the ginger and garlic and continue to cook for 2-3 minutes, stirring often. Add the cumin seeds and coriander seeds to the pan and cook until fragrant, about 1 minute. Add the tomatoes and cook, stirring often, until the oil begins to glisten, about 5 minutes.
  • Add 1 cup of water, the garam masala, curry powder, turmeric, chili powder, salt, and the cooked urad lentils and black chickpeas to the pan and stir. Bring the pot to a boil then reduce the heat to low. Let it simmer, uncovered, for 20 minutes, stirring occasionally.
  • Using the back of a spoon, mash a few of the lentils. Stir in the coconut milk and heat through. Taste and add more salt if you'd like.