Garlicky Dal & Potatoes by Mehreen Karim

Garlicky Dal & Potatoes

When you’re out of all your groceries other than a giant tupperware of red lentils and a bag of potatoes, make this flavorful and nutritious bowl of dal and crispy roasted potatoes. While you can eat this dal with rice, as usual, roasted potatoes meld perfectly with the warm spices and add texture to your typical bowl of dal.

Serves 4-6

March 7, 2023

Ingredients

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cup red lentils

Tbsp. neutral oil

onion, diced

tsp. turmeric

tsp. Kashmiri red chili powder

Tbsp. tomato paste

tsp. kosher salt

cups water or veggie stock

cup whole milk

Cilantro, for serving

Tadka

peeled garlic cloves, smashed

Tbsp. whole cumin seeds (optional)

whole dried red chili or

tsp. red chili flakes

cup ghee or butter

Tbsp. neutral oil

Preparation

Crispy Potatoes

While the dal simmers, boil 15-20 creamer potatoes in salted water for 25 minutes. Drain potatoes and cut them in half. Generously oil a baking sheet with aluminum foil and olive oil. Place potatoes cut side down and bake for 40-45 min at 450F.

Dal

Step 1

Rinse the lentils in a fine mesh sieve until the water runs clear. Saute the diced onions and 1 Tbsp neutral oil for 5 minutes in a large pot. Add the rinsed lentils, salt, turmeric, chili powder, and tomato paste.

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Step 2

Stir and fry off the raw tomato paste for another 5 minutes. Add 4 cups water, stir, and cover while it comes to a boil on medium heat. Stir every 10 minutes for 40 minutes (while the potatoes bake).

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Step 3

Test the doneness of the lentils by tasting or mashing a few in between your fingers. They should be soft and mashable. Once soft, add the whole milk and stir to combine. The dal should have a consistency that of a thicker tomato soup. You can vary the consistency by adding more water, milk, or simmering the dal longer to thicken it. Taste for salt.

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Step 4

In a small pot, add the smashed garlic cloves, ghee/butter, and Tbsp of neutral oil. Set to medium heat and swirl everything together until garlic is fragrant, about 2 minutes. Add the cumin seeds and dried chili to the ghee and continue frying everything until the garlic is golden brown and you can smell the fragrant cumin and chili, another 2-3 minutes. Be sure to remove the pot off the heat when you notice the chili or cumin seeds darkening in color. Pour the tadka into the pot of dal and stir.

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Step 5

Serve dal into deep saucers or bowls, making sure to catch any of the whole garlic cloves if you see one!. Add the roasted potatoes on top or on the side. Sprinkle with fresh cilantro and enjoy!