simple dal

Here is a recipe attempted from the Minimalist's old column. The link includes many more good recipes, so is worth reading on its own.

recipe:

Recipe: Lentils With Curried Tarka Time: 45 minutes

1 cup dried brown lentils, washed and picked over

2 1/2 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 and freshly ground black pepper

Chopped fresh cilantro leaves.

1. 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.

2. 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.

3. 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.

Yield: 4 servings.

In this attempt, I doubled the recipe and the cooking time (roughly). I also used 1/2 of a yellow union and some scallions. I added the curry powder late, and more salt. Good result! Lots of dal for the week.