Red Lentil Dhal with Spiced Brown Butter & Yogurt Recipe for Dinner
This quick and flavorful red lentil dhal is enhanced with spiced brown butter and creamy yogurt, making it an ideal dinner option. Perfectly spiced with cardamom, turmeric, and a hint of chili, this dish pairs beautifully with rice or naan for a satisfying meal.
Equipment
- Medium pot
- Large skillet
Ingredients
- 2 cups red lentils
- 1 ½ teaspoons kosher salt
- 1 teaspoon ground turmeric
- 1 2-inch piece + 1 (1 ½-inch piece) fresh ginger, peeled
- 4 green cardamom pods lightly bruised
- 1 dried red chile or ¼ teaspoon red chile flakes
- 4 tablespoons ½ stick unsalted butter
- 2 ¼ teaspoons cumin seeds
- 3 large shallots thinly sliced
- 2 jalapeños seeded and coarsely chopped
- 3 garlic cloves finely chopped
- ¾ teaspoon garam masala
- Fresh cilantro leaves for garnish (optional)
- Plain Greek yogurt preferably whole milk, for serving
- Flaky sea salt to taste
Instructions
- Cook the Lentils: Place the red lentils, salt, turmeric, a 2-inch piece of ginger, cardamom pods, dried chile (or chile flakes), and 6 cups of water in a medium pot. Bring the mixture to a boil over medium-high heat, then lower the heat to a simmer. Cook, stirring occasionally, until the lentils are tender and the mixture has thickened to a creamy consistency, about 30 minutes.
- Prepare the Brown Butter: Chop the remaining 1 ½-inch piece of ginger finely. In a large skillet, melt the butter over medium heat. Allow it to cook until it stops foaming and turns a deep golden-brown color, approximately 5 minutes. You’ll know it’s ready when the bubbling sound lessens, and the butter smells rich and nutty.
- Infuse the Spices: Add the cumin seeds to the browned butter and toast them for about 30 seconds. Stir in the sliced shallots and chopped jalapeños, and cook, stirring occasionally, until the shallots are deeply caramelized and browned, which will take 7-10 minutes. Next, add the chopped ginger, garlic, and garam masala, and cook for an additional 30 seconds to release their aromas.
- Combine and Finish: If the dhal is too thick, add a bit of water to adjust the consistency to your preference. Remove the cardamom pods, the large piece of ginger, and the dried chile before serving. Divide the dhal into bowls, spoon the spiced brown butter mixture on top, and finish with a dollop of yogurt and a sprinkle of flaky sea salt. Garnish with fresh cilantro leaves if desired.
Notes
- This dish pairs wonderfully with brown basmati rice or naan.
- Adjust the spice level by increasing or reducing the quantity of chile or jalapeños.
- Store leftovers in an airtight container for up to 3 days; reheat gently with a splash of water.
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