Lentils With Curried Tarka Food
LENTILS WITH CURRIED TARKA
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.
Provided by Mark Bittman
Categories one pot, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : @context http, Calories 309, UnsaturatedFat 13 grams, Carbohydrate 34 grams, Fat 15 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 561 milligrams, Sugar 2 grams, TransFat 0 grams
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