Combine vinegar, sugar, and a pinch of salt in medium bowl and whisk until sugar dissolves. Add peppers and toss to combine.

Heat 1 tbsp vegetable oil in small saucepan over medium heat. Add onion, just half the garlic, ginger, and a pinch of salt. Cook, stirring frequently, until onion softens, 3 to 4 minutes.

Stir just 1 tsp curry powder into aromatics and cook until fragrant, about 1 minute. Add lentils, coconut milk, and ½ cup water. Bring to a boil, cover, reduce heat to low, and cook until lentils are tender and liquid is absorbed, 15 to 20 minutes.

Meanwhile, whisk together remaining garlic, chickpea flour, ½ cup cold water, just 1 tsp garam masala, 1 tsp salt, and a pinch of pepper in large bowl. Add broccoli to batter and toss to coat. Heat ¼ cup vegetable oil in large nonstick skillet over medium-high heat. Gently place battered broccoli in skillet and cook until lightly browned, 2 to 3 minutes per side. Transfer crispy pakoras to paper towel-lined plate and sprinkle with salt.

Divide dal between bowls and top with broccoli pakoras and pickled peppers. Drizzle with cilantro chutney. Enjoy!

For lentils, to “sort” means to look for and discard any naturally occurring debris or stones. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.