Curried Chickpea And Lentil Stew Recipe

Name: Curried Chickpea and Lentil Stew
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 80 min
Cuisine: Fusion
Ingredients: 5Ltr Vittorio Pomace Olive Oil; 100 g Sambar Onion Peeled; 250 g Freshcon Cooked Kabuli Chana (Chick Peas); 250 ml Real Thai Unsweetened Coconut Milk; 500 g 24 Mantra Organic Malka Masoor; 150 g Spring Onion (Kandychi Path); 200 g Whole Farm Premium Dried Apricots/Khubani; 250 ml Dabur Hommade Lemon Juice (Bottle); 100 ml Oleev Olivana Natural Olive Oil (Bottle); 100 g Satyam Black Big Mustard Seeds; 100 g X 3 Mtr Turmeric Powder | Arisina Pudi Combo; 80 g Urban Platter Cayenne Pepper Powder; 50 g Sakthi Curry Powder; 1 kg Simply Staples Mineral Rich Sea Salt; 1 ltr Oreal Canola Oil (From The House Of Pansari)

Fusion cuisine

About this recipe

A hearty and flavorful gluten-free dinner featuring chickpeas, red lentils, and aromatic spices simmered in creamy coconut milk. Perfect for solution seekers looking for a satisfying vegetarian meal.

Ingredients

5Ltr Vittorio Pomace Olive Oil
100 g Sambar Onion Peeled
250 g Freshcon Cooked Kabuli Chana (Chick Peas)
250 ml Real Thai Unsweetened Coconut Milk
500 g 24 Mantra Organic Malka Masoor
150 g Spring Onion (Kandychi Path)
200 g Whole Farm Premium Dried Apricots/Khubani
250 ml Dabur Hommade Lemon Juice (Bottle)
100 ml Oleev Olivana Natural Olive Oil (Bottle)
100 g Satyam Black Big Mustard Seeds
100 g X 3 Mtr Turmeric Powder | Arisina Pudi Combo
80 g Urban Platter Cayenne Pepper Powder
50 g Sakthi Curry Powder
1 kg Simply Staples Mineral Rich Sea Salt
1 ltr Oreal Canola Oil (From The House Of Pansari)

Instructions

1. Heat 1/4 cup canola oil in a small saucepan over medium-low heat. Add 2 tbsp mustard seeds and swirl often until they start to pop. Remove from heat and stir in 1/2 tsp ground turmeric and 1/2 tsp cayenne pepper. Season with sea salt and let cool.
2. In a small bowl, mix 1 finely chopped spring onion, 3 tbsp dried apricots, 1 tbsp lemon juice, and 1 tbsp canola oil. Season with sea salt and black pepper to taste. Set aside as chutney.
3. Heat 3 tbsp olive oil in a large Dutch oven or heavy pot over medium heat. Add 2 finely chopped onions and cook until translucent, about 5 minutes. Stir in 1 tbsp curry powder and 1/2 tsp cayenne pepper, cooking for 1 minute until fragrant.
4. Add 1 1/2 cups cooked chickpeas and 5 cups water to the pot, stirring to release any bits stuck to the bottom. Season with sea salt and bring to a simmer. Cover partially and cook for 25-30 minutes, skimming foam as needed.
5. Stir in 2 cups unsweetened coconut milk and 1 1/2 cups cooked malka masoor. Adjust seasoning with sea salt and return to a simmer. Cook partially covered for 30-35 minutes, until the lentils break down and the stew thickens.
6. Serve the stew in bowls, topped with the prepared chutney.