How to Make Spiced Dal Breakfast Bowl with Yogurt and Pickled Dai
Prep Time:
20 minutes
Cook Time:
40 minutes
Servings:
2 to 4
Ingredients
  • ½ cup boiling water
  • ¼ cup rice wine vinegar
  • 3 tablespoons sugar
  • 1 teaspoon kosher salt
  • 1 small daikon (Japanese white radish, about 6 ounces), cut into 3-inch lengths and julienned
  • One 1-inch piece ginger, peeled and sliced into rounds
  • 2 garlic cloves, crushed
  • 2 tablespoons ghee, butter or canola oil
  • 1s small yellow onion, finely diced
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • ¼ teaspoon crushed red pepper flakes
  • ¾ cup masoor dal, rinsed
  • Kosher salt, to taste
  • ½ cup whole-fat Greek yogurt
  • 2 tablespoons water
  • ½ teaspoon lemon zest
  • Freshly ground black pepper, to taste
  • 6 large eggs
  • 2 tablespoons butter
  • 2 cups cooked jasmine rice
  • ½ cup pickled daikon
  • 2 scallions, thinly sliced on an angle
  • 1 cup cilantro
  • 1 teaspoon Aleppo pepper, for garnish
Directions
  1. Make the pickled daikon: In a small, nonreactive bowl, whisk the water, vinegar, sugar and salt until the sugar dissolves. Add the daikon, then cover and chill the bowl. Make ahead: The daikon can be made up to a week ahead.
  2. Make the spiced dal: In a blender, purée the ginger and garlic with ¼ cup water; set aside.
  3. In a medium saucepan over medium-high heat, add the ghee, butter or canola oil. Add the onions and cook, stirring occasionally, until they are soft and lightly browned, 5 to 6 minutes. Add the garlic-ginger mixture along with the coriander, cumin, turmeric and red pepper flakes and simmer until most of the water has evaporated, 1 to 2 minutes. Add the dal along with 2 cups cold water. Bring to a boil over high heat, then reduce to medium low and simmer, stirring occasionally, until the dal is very tender and has broken, 16 to 20 minutes. Season with salt; keep warm.
  4. Meanwhile, make the breakfast bowl: In a small bowl, combine the yogurt, water, lemon zest and season with salt and pepper; set aside.
  5. In a bowl, whisk the eggs vigorously. Season with salt and pepper.
  6. In a medium nonstick skillet over medium heat, add the butter. When the butter begins to foam, add the eggs and cook, stirring occasionally using a rubber spatula, until the eggs just begin to set, 2 to 3 minutes. Remove from the heat.
  7. Divide the dal among 2 bowls. Top each serving of dal with half of the yogurt, rice, scrambled eggs, pickled daikon, scallion and cilantro. Sprinkle with Aleppo pepper and serve.