Yellow dal with brown butter.
A weeknight dal that asks almost nothing of you. The tadka — cumin and chilli sizzled in nut-brown butter — is poured over at the end and is the whole point. Eat with rice, or with bread, or alone with a spoon.
ingredients.
- 200 g yellow split peas (chana dal) rinsed
- 1 L water
- 1 tsp ground turmeric
- 1 thumb ginger finely grated
- 1 ½ tsp salt
- 60 g unsalted butter
- 1 tsp cumin seeds
- 2 dried red chillies
- ½ lemon juiced
- small handful coriander chopped
method.
- 01
Simmer the dal in the water with the turmeric and ginger for 30–35 minutes, lid ajar. Skim any foam. The peas should hold their shape but yield to a spoon.
- 02
Season with the salt. If it looks tight, slacken with a splash of hot water; the consistency should be that of loose porridge.
- 03
Melt the butter in a small pan over medium heat. As it foams, add the cumin and chillies and swirl until the butter is the colour of toasted hazelnuts and the kitchen smells alarmingly good — 90 seconds.
- 04
Pour the tadka over the dal in one stripe. Add the lemon juice and coriander. Stir once at the table.