Chickpea Dhal with Papadums Recipe | Gourmet Traveller

Ingredients

• 50 gm unsalted butter
• 1 large onion, finely diced
• 2 garlic cloves, crushed
• 5 gm ginger (about 1cm), peeled and finely sliced
• 1 long red chilli, thinly sliced into rounds
• 10 fresh curry leaves, plus extra fried leaves to serve
• 1 tbsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 200 gm chickpeas, soaked in cold water overnight
• 200 gm red lentils, rinsed until water runs clear
• 1.2 litres masterstock, chicken stock, or vegetable stock
• Steamed basmati rice, (optional) to serve
• Papadums
• 125 gm black gram flour (see note)
• ¼ tsp nigella seeds
• Vegetable oil, for rolling and deep-frying