Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Red Lentil and Coconut Dal with Ginger-Garlic Tarka
Our version of dal, the classic Indian lentil stew, gets creamy richness from coconut milk plus a double dose of garlic and ginger: The aromatics season the lentils as they simmer and also are used to make an infused oil, known as tarka, that’s poured over the finished dish to add a final layer of flavor. To prep the ginger for the tarka, first cut thin slices, then stack them and cut them into slender matchsticks. We call for red lentils because they cook quickly and break down into a rustic but velvety puree.
tablespoons grapeseed or other neutral oil, divided
medium garlic cloves, minced