Bengal Gram and Lentil Curry with Coconut Milk and Sesame

Method

1. Soak chickpeas and lentils overnight, drain and rinse.
2. In a pot, heat oil, add onion, garlic, and ginger, sauté until softened.
3. Add cumin, coriander, turmeric, and stir for 1 minute.
4. Add soaked chickpeas, lentils, and coconut milk, bring to a simmer.
5. Cook for 30-40 minutes until lentils are tender.
6. Stir in cilantro and sesame seeds before serving.