Bengali Chickpea Curry with Coconut

Step 1

Drain the soaked chickpeas and set aside. Dice 1 large yellow onion into 1/4-inch pieces and set aside for the base; thinly slice the second onion into 1/8-inch half-moons and set separately — you'll caramelize these for garnish. Peel and finely mince 1 inch of fresh ginger on a microplane. Slit 2 green chilies lengthwise without cutting all the way through so they release flavor but stay whole. Roughly chop 2 medium tomatoes into 1-inch chunks.

Step 2

Toast 0.5 cup of unsweetened shredded coconut in a 10-inch dry skillet over medium heat, stirring constantly, for 2-3 minutes until it turns light golden and becomes fragrant — you'll smell a nutty, toasted aroma. Transfer to a small bowl.

Step 3

Pour 2 tablespoons of vegetable oil into a 5-quart heavy-bottomed pot and set over medium-high heat. Once shimmering, add the diced onion and cook for 3-4 minutes, stirring occasionally, until it turns translucent and the edges soften — don't brown it yet. Add the minced ginger and stir constantly for 30 seconds until fragrant.

Step 4

Add the drained chickpeas, 4 cups of water, 2 bay leaves, 0.5 teaspoon of turmeric powder, the slit green chilies, and 1 teaspoon of kosher salt. Stir well, bring to a boil over medium-high heat, then reduce to medium-low. Simmer uncovered for 20-25 minutes, stirring occasionally, until the chickpeas are completely tender and beginning to break apart slightly when pressed against the side of the pot — they should mash easily.

Step 5

While the chickpeas cook, heat the remaining 1 tablespoon of vegetable oil in an 8-inch skillet over medium heat. Add the sliced onion in a thin, even layer and cook undisturbed for 2 minutes. Then stir and cook for another 4-5 minutes, stirring every 30 seconds, until the onions turn deep golden-brown and caramelize. You should smell a sweet, rich aroma and see the edges turn mahogany. Transfer to a plate lined with paper towels.

Step 6

Once the chickpeas are tender, add the roughly chopped tomatoes, toasted coconut, 3 tablespoons of jaggery, and 2 dried red chilies (broken in half). Stir well and simmer for 5-6 minutes until the tomatoes soften and begin to break down, and the jaggery dissolves into the broth. The curry should look creamy and golden-brown, with visible flecks of coconut suspended throughout.

Step 7

Taste and adjust seasoning with salt if needed — the curry should have a subtle sweetness balanced by savory spice. Remove from heat and discard the bay leaves and dried chilies (or leave them in if you prefer).

Step 8

Toast 1 teaspoon of cumin seeds in a small dry skillet over medium heat for 45 seconds, stirring constantly, until fragrant and beginning to pop slightly. This is your tempering spice — set aside.

Step 9

Ladle the chholar dal into bowls, top generously with the caramelized onions, sprinkle the toasted cumin seeds over the top, and finish with a small handful of fresh cilantro. Serve hot with steamed rice or warm roti to soak up the creamy, sweet curry.