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The flavors in this traditional Indian dal intensify as the whole spices sit in the soup, so the dal tastes even better the next day. Serve this savory split chickpea dal from Vegan Richa’s Indian Kitchen cookbook over rice or with flatbread.
1 cup split chickpeas, washed, soaked for 1 hour, and drained 3½ cups water ½ teaspoon turmeric ¾ teaspoon salt 1 teaspoon sugar 2 teaspoons coconut oil ¼ cup large coconut flakes, dry or fresh ½ teaspoon cumin seeds 2 (2-inch) cinnamon sticks Seeds of 2 cardamom pods, lightly crushed 2 bay leaves 3 whole cloves 3 whole dried red chilis 1 (1-inch) knob of ginger, peeled and minced 2 tablespoons roughly chopped raw cashews 2 tablespoons raisins ½ teaspoon red pepper flakes, for garnish
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by Henry Firth and Ian Theasby
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