SPICED DAL WITH FLUFFY RICE AND SALTED YOGURT RECIPE

Spiced Dal with Fluffy Rice and Salted Yogurt Recipe image

Provided by Andy Baraghani

Yield 4 servings

Number Of Ingredients 16

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2 tablespoons ghee, virgin coconut oil, or vegetable oil
1 medium yellow onion, finely chopped
1 (2-inch) piece ginger, peeled, finely grated
2 garlic cloves, finely grated
1 1/2 cups yellow split peas, rinsed
2 teaspoons ground coriander
1 teaspoons ground turmeric
1/2 teaspoon ground cardamom
Pinch of crushed red pepper flakes
Kosher salt
1 lime
1 small red onion, very thinly sliced into rounds, rinsed
Pinch of sugar
1/2 cup plain whole-milk Greek yogurt
Cooked Jasmine or basmati rice (for serving)
Freshly ground black pepper

Steps:

Heat ghee in a medium pot over medium-high. Add onion and cook, stirring occasionally, until softened and lightly browned around the edges, 5-7 minutes. Add ginger and garlic and cook, stirring often, just to take the edge off garlic, about 30 seconds. Add 1/3 cup water and simmer, stirring occasionally, until water evaporates, about 1 minute. Add split peas, coriander, turmeric, cardamom, and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add 4 cups water and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until split peas are very tender and most of the liquid is absorbed, 12-14 minutes; season with salt. Cover with a lid and keep dal warm over low heat while you make the toppings.
Finely grate zest from lime into a small bowl. Cut lime in half and squeeze juice into bowl (you'll have about 2 Tbsp.). Add red onion, sugar, and a large pinch of salt and toss, squeezing onion with your hands to help it soften quickly.
Mix yogurt and 2 Tbsp. water in a small bowl; season with salt.
Serve dal over rice drizzled with salty yogurt and topped with onion and pepper.
Dal (without yogurt and onion) can be made 1 day ahead. Let cool; cover and chill.