We're calling it breakfast, but this is a dish you can have any time of the day (although it's best enjoyed on a slow Sunday morning on the couch).
Masoor dal (split red lentils) are cooked with some lightly browned onions and warm spices before being topped with lemony yogurt, jasmine rice, soft scrambled eggs and pickled julienned radishes. It's a little spicy and extremely satisfying. Bonus: You don't even have to soak the lentils; just take them out of the bag, and they're ready to go.
To learn more, read "Dal That and Then Some."
Spiced Dal Breakfast Bowl with Yogurt and Pickled DaikonRecipe from the Tasting Table Test Kitchen
Yield: 2 to 4
Prep Time: 20 minutes, plus chilling time
Cook Time: 40 minutes
Total Time: 1 hour, plus chilling
For the Pickled Daikon:
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
For the Spiced Dal:
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
For the Breakfast Bowl:
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
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.
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