Daal with Crispy Vegetables

Ingredients

Daal

• 1 1/2 cups red lentils

• 1 yellow onion half diced and half sliced into long thin pieces

• 1 inch of ginger finely chopped

• 4 cloves of garlic, finely chopped

• 2 tablespoons olive oil

• 4 tablespoons unsalted butter

• 1/2 a serrano pepper diced

• 2 teaspoons turmeric

• 2 teaspoons cumin

• 2 teaspoons red pepper flakes

• 1 teaspoon curry powder

Crispy Vegetables

• 2 carrots peeled and chopped into long thin pieces

• 1/2 yellow onion, peeled and chopped into long thin pieces

• 6 shishito peppers diced

• 1/2 a serrano pepper diced

• 1 teaspoon turmeric

• 1 teaspoon cumin

• 1 teaspoon curry powder

• 1/4 cup rice flour

• 1/2 cup all-purpose flour

• 1 beaten egg

• 1/4 cup boiling water

• 1/4 cup neutral vegetable oil

Yogurt Topping

• 1 cup Greek or Icelandic yogurt

• 1/3 cup peeled and diced cucumber

• Juice of 1 lemon

Preparation

1. Daal: Soak 1 1/2 cups red lentils in water for 30 minutes while you prep your other ingredients. Strain and wash the lentils and set aside.

2. Sauté 1/2 a yellow onion diced in a medium saucepan on medium heat with 1/2 an inch of ginger finely chopped and 1/2 a tablespoon olive oil. Cook until the onion pieces are starting to be translucent on the edges and then add in 2 cloves of garlic finely chopped. Sauté until the garlic begins to brown and then add in your prepped 1 1/2 cups of red lentils, 1 teaspoon turmeric, 1 teaspoon cumin, 1 teaspoon red pepper flakes, and 3 1/2 cups water.

3. Cook your lentils over medium-high heat until they begin to boil. Turn down the heat to a simmer and cook for about 20 minutes until the lentils are soft and the mixture thickens. Stirring every few minutes to ensure the lentils are cooking evenly. Salt to taste.

4. Meanwhile, in a small saucepan combine 1 1/2 tablespoons olive oil, 4 tablespoons unsalted butter, 1/2 onion cut into long thin pieces, 1/2 inch ginger finely chopped, 2 cloves of garlic finely chopped, 1/2 a serrano pepper diced, 1 teaspoon turmeric, 1 teaspoon cumin, 1 teaspoon red pepper flakes, and 1 teaspoon curry powder. Cook over medium heat stirring frequently until the onions are crispy and golden. Poor over the daal and stir to combine.

5. Crispy Vegetables: Add 2 carrots peeled and chopped into long thin pieces, 1/2 yellow onion chopped into long thin pieces, 6 shishito peppers diced, 1/2 a serrano pepper diced, 1 teaspoon turmeric, 1 teaspoon cumin, and 1 teaspoon curry powder to a medium bowl and mix together. Add in 1/4 cup rice flour, 1/2 cup all-purpose flour, 1 beaten egg, and 1/4 cup boiling water. Mix until well combined into a thin batter coating the vegetables.

6. In a large skillet heat 1/4 cup of neutral vegetable oil over medium-high heat until a test drop of vegetable sizzles when you add it. Reduce heat to medium. Add heaping tablespoons of the vegetables to the pan. Make sure to leave enough space between them to be able to flip them. Cook until golden on the bottom, about 3 minutes. Then flip and cook until they are golden on the new bottom. Place the fried vegetables on a paper towel lined plate and let sit while you fry the rest.

7. Yogurt Topping: In a small bowl add 1 cup of yogurt, 1/3 cup diced cucumber, and the juice of 1 lemon. Stir to combine.

8. Plate your dinner with all three components. Feel free to add additional lemon, tamarind, chili peppers, and salt to taste. It goes well over rice.

Notes

• Servings: ~ 4 people