60 minutes
A warm and comforting Red Lentil Dhal with aromatic spices and rich spiced brown butter, served with a dollop of Greek yogurt for a delightful contrast.
Red Lentils, Rinsed
cups
teaspoons
Turmeric Powder
teaspoons
Fresh Ginger, Peeled
0 inch pieces
Green Cardamom Pods, Lightly bruised
each
Dried Red Chile, or ¼ teaspoon red chile flakes
each
tablespoons
Cumin Seeds
teaspoons
Large Shallots, Thinly sliced
each
Jalapenos, Seeded and coarsely chopped
each
Garlic Clove, Finely chopped
each
teaspoons
Cilantro, Optional
for garnish
Plain Greek Yogurt
for serving
Flaky Sea Salt
to taste
1. Cook the Lentils
Rinse the red lentils thoroughly under cold water until the water runs clear. In a medium pot, combine the rinsed lentils with kosher salt, ground turmeric, and a 2-inch piece of peeled fresh ginger. Add the lightly bruised green cardamom pods and the dried red chile or red chile flakes. Cover with enough water to submerge the ingredients. Bring to a gentle simmer and cook for about 30 minutes, stirring occasionally and adding more water if necessary, until the lentils are soft and the mixture has thickened to a stew-like consistency.
2. Prepare the Spiced Brown Butter
While the lentils are simmering, finely chop the remaining 1½-inch piece of ginger. In a large skillet over medium heat, melt the unsalted butter and cook until it turns a deep nutty brown, about 5 minutes. Add the cumin seeds and let them sizzle for 30 seconds. Then, add the thinly sliced shallots and coarsely chopped jalapeños, cooking for 7 to 10 minutes until golden and softened. Stir in the chopped ginger, finely chopped garlic cloves, and garam masala, cooking for an additional 30 seconds.
3. Assemble the Dish
Remove any large pieces of ginger or cardamom pods from the cooked lentils. Adjust the consistency with a little more water if too thick. Spoon the lentil dhal into bowls and top each with a generous amount of the spiced brown butter mixture. Add a dollop of plain Greek yogurt, garnish with fresh cilantro leaves if desired, and finish with a pinch of flaky sea salt.
Before adding any liquid, toast your spices such as cumin, mustard seeds, or coriander in the pot with a bit of oil until they release their aroma. This step enhances their flavors and adds depth to your dhal.
Keep an eye on it to prevent burning. Add spices like cumin seeds, red chili flakes, and garam masala at the end for optimal infusion without bitterness.
Start by sautéing onions, garlic, and ginger until golden to build a robust base. Add aromatics like curry leaves and green chilies for an additional kick.
Add a splash of acidity, like lemon juice or tamarind paste, at the end of cooking to brighten the dish and balance the richness of the butter and yogurt.
Use vegetable or chicken stock instead of water to cook the lentils, which will deepen the overall flavor profile of the dhal.
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