Lentils With Curried Tarka

By Mark Bittman

Lentils With Curried Tarka
Andrew Scrivani for The New York Times
Total Time
45 minutes
Rating
4(65)
Comments
Read comments

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.

Featured in: Elevating Simple Legumes, Just Enough

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 servings
  • 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
Ingredient Substitution Guide
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
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. 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.

  2. 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.

  3. 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.

Ratings

4 out of 5
65 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

S

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.

Julia K

Yum! Used chicken stock and I can’t wait to try it with coconut milk.

kmlseattle

Loved it! Didn't have curry powder so used turmeric, coriander, cumin and garam masala.

Tim

I loaded this one up with cayenne and chili powder for a spicy kick. Also, you can be pretty liberal with the cilantro...

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.