Coconut Garlic Daal
Creamy gentle coconut marries with rich garlic, earthy lentils and warm spices to create a bowl of comfort.
Coconut Garlic Daal
Serves 6 - 8
While I make daal year round, there is something incredibly comforting about a bowl of daal on a cold night. This daal in particular is not heavily spiced and very gentle with the texture of crispy chickpeas and garlic and brightness of lemon to contrast the rich earthiness.
“Recipe Tips:
*1. To use dried chickpeas soak 100g (0.50 c + 1 T) dried chickpeas overnight. Bring drained chickpeas to a rolling boil with 800ml (4 c) water. Remove the scum and add 15g (1 T) mushroom bullion and 2 bay leaves. Reduce to a simmer and cook 1 hour or until completely tender. You can save the cooking liquid and use as a portion of the water used in the daal if desired.”
Ingredients
Crispy Garlic & Garlic Oil
12 garlic cloves, minced
75ml (1/3 c) vegetable oil
Crispy Chickpeas
*439g (15 oz can) chickpeas, drained and dried
30ml (2 T) reserved garlic oil
4g (1 t) garam masala
2g (0.50 t) kosher salt
1g (0.25 t) ground black pepper
Daal
30ml (2 T) reserved garlic oil
250g (1 small) onion, small dice
4 garlic cloves, minced
12g (1 T) ground cumin
6g (1.5 t) gochugaru
4g (1 t) ground black pepper
3g (1.5 t) ground turmeric
3g (1 t) ground coriander
400g (1.75 c + 1 T) red lentils, rinsed
400ml (14 oz can) coconut milk
30ml (2 T) yondu
1,600ml (4 cans) water
6g (1.5 t) kosher salt
Garnish
Lemon wedges
Reserved crispy garlic
Freshly ground black pepper
Method
Crispy Garlic & Garlic Oil
1. In a small pot place the vegetable oil and garlic.
Put over low heat and cook for 15 – 20 minutes swirling occasionally until golden brown.
While the garlic cooks, line a plate with paper towels and set aside.
Continue to Step 2 while keeping an eye on the garlic.
When golden brown, use a slotted spoon and remove the garlic to the prepared plate.
The garlic is ready when golden in color but also when the sizzling has almost stopped completely.
Reserve the oil and garlic separately.
Crispy Chickpeas
2. Preheat oven to 200 C / 400 F.
Line a rimmed baking sheet with foil or parchment.
3. In a medium mixing bowl, toss the chickpea ingredients tossing well to coat.
Taste a chickpea adjusting the seasonings as desired.
Pour onto the baking sheet in a single layer.
Place in oven.
Check on garlic which should be nearing finishing.
Roast for 40 – 60 minutes tossing 1 or 2 times during cooking.
Check chickpeas at 40 minutes they should be golden brown and crisp when tasted.
If not crisp yet, continue to cook checking in 10 minute intervals until crisp.
Daal
4. In a large pot, heat the garlic oil over medium-high.
Add the onion and garlic and cook, stirring occasionally for 5 minutes or until beginning to turn golden.
Add all the spices and toast stirring constantly for 30 seconds.
Add the lentils, coconut milk, yondu, water and salt.
Bring to a boil covered.
Reduce to low and simmer covered, stirring occasionally for 40 minutes.
I’ve served this daal thinner because of the richness from the coconut milk however if you want a thicker daal, simmer 10 – 20 minutes longer partially covered stirring every few minutes to prevent sticking.
Taste and adjust seasoning as desired.
5. Ladle the daal into bowls and garnish with lemon juice, lots of the crispy garlic, black pepper and chickpeas.
6. Serve.
