Spiced Dal with Fluffy Rice and Salted Yogurt

Ingredients

• •2 tablespoons ghee, virgin coconut oil, or vegetable oil
• •1 medium yellow onion
• •1 piece ginger
• •2 cloves garlic
• •1½ cups yellow split peas
• •2 teaspoons ground coriander
• •1 teaspoons ground turmeric
• •½ teaspoon ground cardamom
• •1 pinch crushed red pepper flakes
• •1 to taste Kosher salt
• •1 whole lime
• •1 small red onion
• •1 pinch sugar
• •½ cup plain whole-milk Greek yogurt
• •2 cups Jasmine or basmati rice
• •1 to taste black pepper

Cooking Instructions

1. 1.

   Heat ghee in a medium pot over medium-high. Add onion and cook, stirring occasionally, until softened and lightly browned around the edges, 5-7 minutes. Add ginger and garlic and cook, stirring often, just to take the edge off garlic, about 30 seconds. Add 1/3 cup water and simmer, stirring occasionally, until water evaporates, about 1 minute. Add split peas, coriander, turmeric, cardamom, and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add 4 cups water and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until split peas are very tender and most of the liquid is absorbed, 12-14 minutes; season with salt. Cover with a lid and keep dal warm over low heat while you make the toppings.

   25 min

2. 2.

   Finely grate zest from lime into a small bowl. Cut lime in half and squeeze juice into bowl (you'll have about 2 Tbsp.). Add red onion, sugar, and a large pinch of salt and toss, squeezing onion with your hands to help it soften quickly.

   5 min

3. 3.

   Mix yogurt and 2 Tbsp. water in a small bowl; season with salt.

   2 min

4. 4.

   Serve dal over rice drizzled with salty yogurt and topped with onion and pepper.

   3 min

5. 5.

   Dal (without yogurt and onion) can be made 1 day ahead. Let cool; cover and chill.