Close X
Saturday, November 2, 2024
ADVT 
Curry

Yellow Lentil Dal by Chef Floyd Cardoz

By Chef Floyd Cardoz, 24 Jan, 2017 12:45 PM
    Serves 4
     
    Ingredients
     
    3 tbsps salted butter
    3 garlic cloves, smashed
    1 ½ cups pink lentils, picked over and rinsed well
    1 medium onion, sliced
    ½ cup diced tomatoes
    ½ serrano chili, sliced into thin rings
    ½ tsp turmeric
    4 cups water
    Kosher salt
    2 cups kale or baby spinach, sliced into thin strips (optional) 
    2 large eggs (optional)
    ¼ cup washed and dried cilantro leaves, coarsely chopped
     
    Preparation
     
    Melt the butter in a small stew pot over medium-low heat. When the bubbles begin to disappear, add garlic and cook, shaking the pan occasionally, until the butter and garlic are light brown and the butter has a nutty smell. Keep a close eye on it once the butter begins to brown, as it can burn quickly. 
     
    Add the lentils, onion, tomatoes, chili, turmeric and water, increase the heat to high and bring to a boil. Reduce the heat and simmer until the lentils are tender, eight to 12 minutes. Season to taste with salt. 
     
    If you are adding greens, add the kale about six minutes before the lentils are cooked or the spinach about four minutes before the end of cooking. 
     
    If you are adding eggs, whisk them in a glass measuring cup. After the lentils are cooked, slowly pour the eggs into the simmering lentils while slowly stirring with a wooden spoon.
     
    Add cilantro and cook for another minute. Serve hot. 
     
     
     
    Photos: Excerpted from Flavorwalla by Floyd Cardoz (Artisan Books). Copyright © 2016. Photographs by Lauren Volo 

    MORE Curry ARTICLES

    Paneer Kofta and Shiitake Mushroom Curry

    Paneer Kofta and Shiitake Mushroom Curry
    Chef Anand was one of the first writers to create and write Indian recipes catering for the health-conscious 

    Paneer Kofta and Shiitake Mushroom Curry

    Shaam Savera

    Shaam Savera
    Spinach koftas are filled with paneer and served floating on a saffron coloured, velvety gravy. It also stands for shaam, or dusk, as represented by the darker shades of the spinach, while the paleness of the paneer symbolizes savera or dawn. 

    Shaam Savera

    Bharlele Vangi

    Bharlele Vangi
    Chef Ajoy Joshi presents his special 'Bharlele Vangi' recipe

    Bharlele Vangi

    Special Yellow Dal Tadka

    Special Yellow Dal Tadka
    Yellow Dal Tadka A very tasty yet simple traditional dal with seasoning which will be a great combination with Palak Puri, any Indian breads or rice of your choice.   Dal – Ingredients 1/2…

    Special Yellow Dal Tadka

    Saag Paneer

    Saag Paneer
    Ingredients • 4 bunches spinach (Palak) washed & finely chopped • Paneer cut into cubes • 2 tablespoons butter • 2 medium onions cut into small pieces • 1 1/2 tablespoons dhaniya powder (coriander powder)

    Saag Paneer

    Thoran - The taste of kerala

    Thoran - The taste of kerala
    This delicious  dish is best served with sambhar, rasam and papad.   INGREDIENTS Bunch of string beans, cubed (or black chick peas) 3 tablespoons cooking oil or coconut oil 1/4 teaspoons black mustard seeds ½…

    Thoran - The taste of kerala

    PrevNext