Lentils With Curried Tarka
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1cup dried brown lentils, washed and picked over
- 2½cups water, coconut milk or vegetable stock, more if needed
- 4tablespoons butter or vegetable oil
- 1cup chopped scallions
- 1tablespoon lemon zest
- 1tablespoon curry powder
- Salt
- freshly ground black pepper
- Chopped fresh cilantro leaves
Nutritional analysis per serving (4 servings)
309 calories; 15 grams fat; 1 gram saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 34 grams carbohydrates; 7 grams dietary fiber; 2 grams sugars; 13 grams protein; 561 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 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.
- Step 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.
- Step 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.
Private Notes
Comments
Why use 'curry' powder? What specific taste / spice powder is aimed for - sambar masala, chana masala or garam masala or..? The taste will also vary whether you use water, coconut milk, or stock.
'Curried' is not a technique, like boiled, steamed, etc, is it just a shorthand for "add curry powder"?
'Dal' = split lentils, so technically this is not even dal....
Boil the lentils with salt, not put salt in the tarka. Find a better recipe than this.
Yum! Used chicken stock and I can’t wait to try it with coconut milk.
Loved it! Didn't have curry powder so used turmeric, coriander, cumin and garam masala.
I loaded this one up with cayenne and chili powder for a spicy kick. Also, you can be pretty liberal with the cilantro...