Curried Chickpea-Lentil Dal | Umami

Ingredients

• 1/4 cup extra-virgin olive oil
• 2 Tbsp. mustard seeds
• 1/2 tsp. ground turmeric
• Pinch of cayenne pepper
• Kosher salt
• 1 small shallot, finely chopped
• 3 Tbsp. chopped golden raisins
• 2 Tbsp. finely chopped cilantro stems
• 1 Tbsp. fresh lime juice
• 1 Tbsp. extra-virgin olive oil
• Kosher salt, freshly ground pepper
• 3 Tbsp. virgin coconut oil
• 2 medium onions, coarsely chopped
• 2 heads of garlic, halved crosswise
• 1 (3") piece ginger, peeled, thinly sliced
• 1 Tbsp. curry powder
• 1/2 tsp. cayenne pepper
• 1 1/2 cups dried chickpeas, soaked overnight, drained
• 2 (13.5-oz.) cans unsweetened coconut milk
• 1 1/2 cups split red lentils
• Store-bought unsweetened toasted coconut flakes, thinly sliced Fresno or serrano chiles, and/or cilantro leaves (for serving; optional)