Tarka Dal

Everyone's favorite pottage!

Ingredients

2 tbsp canola oil
1 large red onion, chopped
1 tsp kosher salt
1/4 tsp cracked black pepper
1 tsp whole cumin seed
6 garlic cloves and 2" fresh ginger ground into a paste
1 cup red lentils, thoroughly rinsed
1 cup vegetable broth
1 cup coconut milk
1 tsp ground coriander
1 1/2 tsp garam masala
1 lb fresh or frozen spinach
~ 2-3 cups fresh diced tomatoes

Directions

Heat oil in a deep sauté pan on medium. Once hot, add in cumin seeds and let them sizzle for a few seconds before stirring in onion, salt, and pepper. Cook until slightly colored (~ 5 mins). Stir in garlic-ginger paste (should be about 2 tbsps) and cook for a minute longer, making sure not to burn it. Add the broth, coconut milk, lentils, coriander, garam masala, and spinach. Slightly reduce heat and cover. The spinach will wilt. Simmer about 20 mins, stirring occasionally. Add in tomatoes and let it go another 5 mins.


Serve over basmati rice, or with some naan if that's how you boogie.


Suggested Album Pairing


In My Own Time, Karen Dalton. I dunno why, this dish is rustic, her voice seems to fit. One of Dylan's favorite singers, too.