Lentil and Chickpea Curry

Here is a great vegetarian stew based on a lentil recipe shared by a colleague. I added umami with mushrooms and flavor with Panchpuran - a Bengal 5-spice mix. Mild Bengal red chili powder also aded spice and just a bit of kick.

1/4 cup ghee or melted butter

1 carrot, diced

1 onion, diced

1 jalapeño pepper, finely chopped

3 cloves garlic, minced

1/2-inch fresh ginger, peeled and minced

2 tsp Panchpuran, Bengal seed mixture (see note)

1 lb fresh mushrooms, diced 3/4-inch

Masala curry mixture (see note):

1 tsp fenugreek powder

1 tsp coriander powder

1 tsp cardamom powder

1 tsp garam masala

2 tsp mild Bengal red chili powder

1/2 tsp salt

15 oz can crushed tomatoes

15 oz can coconut milk

2 cups water

1 Tbsp honey

1 cup French Puy lentils

1 can garbanzo beans, drained

4 cups cauliflower flowerets

1 cup frozen peas, thawed

Cook the carrot, onion and jalapeño in the ghee for about 8-10 minutes, until softening and becoming aromatic. Add the garlic, ginger and Panchpuran and cook another 2-3 minutes.

Now turn up the heat and add the mushrooms, stirring often to brown them.

Allow them to cook off what water they will release, about another 10 minutes or so. Watch carefully, and stir often.

Add powdered curry masala and cook another 2-3 minutes. Add the tomatoes, coconut milk, water and honey and bring to a gentle boil. Stir in the lentils and the garbanzo beans and mix well.

Reduce to a simmer, stir and cook covered for about 1 to 1-1/2 hours, depending on how dry your lentils are. The lentils should be fully cooked through, yet still firm and toothy. Adjust sauce with a dash of water to taste.

Add the cauliflower and peas and cook another 5 minutes or so, just until the cauliflower softens.

Serve in bowls with naan bread or brown rice if desired.

Serves 6-8.

Cook’s notes: If you don’t have Panchpuran, you could substitute 1 tsp cumin seeds plus 1 tsp fennel seeds - or otherwise skip and you’ll have a great stew, though perhaps not so rich in flavor nonetheless.

If you don’t have the powdered spices, just substitute with 2 Tbsp of your favorite curry powder and you’ll have a great curry.

Finally - Ghee is clarified butter used extensively in Indian cooking - I used Trader Joe’s. But you could also use butter. This flavor really adds depth to this dish, especially desirable for vegetarian dishes, and likely to help satisfy carnivores.

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