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Red Lentil and Coconut Dal with Ginger-Garlic Tarka
Our version of dal, the classic Indian lentil stew, gets creamy richness from coconut milk plus a double dose of garlic and ginger: The aromatics season the lentils as they simmer and also are used to make an infused oil, known as tarka, that’s poured over the finished dish to add a final layer of flavor. To prep the ginger for the tarka, first cut thin slices, then stack them and cut them into slender matchsticks. We call for red lentils because they cook quickly and break down into a rustic but velvety puree.
4
Servings
40 minutes
20 minutes active
Ingredients
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4
tablespoons grapeseed or other neutral oil, divided
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8
medium garlic cloves, minced
Directions
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01In a large saucepan over medium, combine 1 tablespoon oil, half the garlic and the sliced ginger. When the mixture sizzles, cook, stirring, until the garlic begins to brown, 1 to 2 minutes. Stir in the lentils, turmeric, 2 teaspoons salt, ½ teaspoon black pepper and 3 cups water. Bring to a boil over medium-high, then reduce to medium and simmer, uncovered and stirring occasionally, for 10 minutes. Stir in the coconut milk and cook, whisking occasionally, until the lentils are tender and have broken down, about another 10 minutes.
Reviews
November 13, 2024
Yum
This recipe is a favorite. . . easy and delicious!
October 10, 2023
Delicious but salty
If I were to do this again I would cut the salt in half. The recipe calls for two teaspoons of salt but one would be plenty!
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