LENTILS WITH CURRIED TARKA

Lentils With Curried Tarka image

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

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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
freshly ground black pepper
Chopped fresh cilantro leaves

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