Chickpea and Lentil Coconut Curry (Chickpea Dahl)

I have a few recipes featuring lentils (please check this one). Dahl is a staple in India. It translates as lentil, however represents the creamy, spicy lentil stew that is so popular across the country. So, here we’re going to add chickpeas and coconut milk to make chickpea and lentil coconut curry

I have discussed in other posts the benefits of lentils. Here, we’ll touch briefly on the benefits of chickpeas. Like lentils, they have been domesticated for many thousands of years. They are high in protein. And, they are a staple part of middle eastern and Indian diet. They are an extremely versatile ingredient. They can be eaten whole in soups stews and salads. Or, ground onto a meal and made into many other dishes, for example hummus and pasta. They were even used as a coffee substitute

Dahl

So let’s move on to making this wonderful creamy spicy Dahl. So as with most things, always need a good base to start. The French call it Mirepoix, in Cajun cooking it is The Holy Trinity. Here we will use onion, garlic and jalapeño. I’m not a fan of hot, I much prefer warm. So, remove the seeds and the webbing from the jalapeño. This will allow you to taste the jalapeño not have the membrane burnt off the inside of your mouth.

The idea of the aromatic base, is to cook them over low heat to release their flavors without burning. It will make the soul of the dish. So keep them covered, stirring occasionally, let them cook about 15 mins. When they are done, add the spices, stir everything to mix, allowing the spices and seasonings to warm and release their flavors and aromas, maybe just a few minutes. I love to cook Indian cuisine, it makes the whole house smell so good

Building the Dahl

Now add the lentils. I always rinse lentils first, please read this post. Stir everything up to mix. The goal is to coat the lentils with the aromatics and spices so some will be absorbed before adding the liquid, just a few minutes is fine. Now add the stock, raise the heat, bring to a boil while stirring, lower to simmer and cover, stirring occasionally till lentils are soft, about 30-40 minutes.

Let’s take the opportunity to discuss the liquid. It really depends on your diet. If you’re vegetarian or vegan add vegetable stock, if you’re an omnivore add chicken stock, low sodium or regular, depending on your requirements. There are lots of options, but homemade chicken broth is always the best.

The Dahl has been simmering away for about 30-40 minutes and the lentils are getting soft. Now is the time to add the chickpeas and coconut milk. I add the chickpeas after the lentils are cooked because I don’t want them to be mushy. I like the firmer texture of the chickpeas. If you prefer them to be softer you can add them earlier in the cooking process. There’s no hard rules here. You’re cooking this and giving it to your family, so it’s about you and your preferences. Anyway, let simmer for about 10 mins to warm and the flavors to mingle a bit

As with any Dahl, I serve over jasmine rice with Na’an bread on the side. So please enjoy this chickpea and lentil coconut curry