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Categories:Viewed: 25 - Published at: 9 months ago
Ingredients
- 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.
Method
- 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.
