A dal is even better when you add a tarka, a mix of butter or oil simmered with spices, at the end of cooking. Needless to say, the butter in a tarka has a direct effect on the flavor and richness of the dish. More, in this case, is definitely better.
Ingredients
- 1 cup dried brown lentils, washed and picked over
- 2 ½ cups water, coconut milk or vegetable stock, more if needed
- 4 tablespoons butter or vegetable oil
- 1 cup chopped scallions
- 1 tablespoon lemon zest
- 1 tablespoon curry powder
- Salt
- freshly ground black pepper
- Chopped fresh cilantro leaves
- Nutritional Information
Nutritional analysis per serving (4 servings)
311 calories; 14 grams fat; 1 gram saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 34 grams carbohydrates; 7 grams dietary fiber; 2 grams sugars; 12 grams protein; 16 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- In a medium saucepan, combine lentils and liquid and bring to a boil over medium-high heat. Turn heat down to medium-low so that mixture bubbles gently, cover partly and cook, stirring occasionally, until lentils are just tender, 20 to 30 minutes. Add liquid as necessary to keep them a little soupy.
- Put butter in a skillet over medium heat until it is melted and foamy (or shimmering if using oil). Add scallions and lemon zest and cook, stirring frequently, until soft and fragrant, 3 to 5 minutes. Stir in the curry powder and cook and stir for another minute or so. Add a large pinch of salt, some pepper and the cilantro leaves. Cook mixture (the tarka) for just another 30 seconds or so, then turn off heat.
- When lentils are cooked to desired tenderness, stir scallion mixture into the lentils. Dal should be moist but not soupy; if it is not, add more water and heat through. Taste and adjust seasoning and serve.
45 minutes
Dining and Cooking