Photo by Alex Lau, Prop Styling by Megan Hedgpeth, Food Styling by Rebecca Jurkevich
This super-easy recipe is a perfect canvas for punchy, crunchy toppers like toasted coconut and mustard seeds with turmeric oil and a zingy chutney. The dal is vegan but full of hearty protein thanks to the chickpeas, lentils, and coconut milk. Let the stew sit for a full 12 hours to let all the flavors really meld together, though this step is totally optional. Serve the stew as the centerpiece surrounded by fixings that guests can pick and choose to build their own bowls.
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