Print

Garlicky Dal with Buttery Flatbread

Prevent your screen from going dark

Time 4 servings

Units Scale

Ingredients

  • 4 tablespoons unsalted butter
  • 1 onion, chopped
  • 2 tablespoons chopped garlic
  • 2 to 3 dried chiles (like de árbol), or to taste
  • 1 tablespoon curry powder
  • 1 1/2 cups dried red lentils, rinsed and picked over
  • 2 carrots, chopped
  • Pepper
  • Four 10-inch flour tortillas
  • 1 lemon or lime, halved
  • 1 cup yogurt
  • Salt

Instructions

  1. Put 2 tablespoons butter in a large pot over medium-high heat. When it melts, add the onion, garlic, and chiles and cook, stirring occasionally, until the onion starts to soften, 3 to 5 minutes. Add the curry powder and cook until fragrant, about 30 seconds.
  2. Add the lentils, carrots, lots of pepper, and enough water to cover by 1 inch. Bring to a boil, then adjust the heat so the mixture bubbles gently. Cover and cook, stirring occasionally and adding small amounts of water as necessary, until the lentils are tender, 25 to 30 minutes. The dal should be creamy, not soupy.
  3. While the lentils cook, melt about a teaspoon of the remaining butter in a large skillet over medium-high heat. Line a plate with a clean cloth or a piece of foil. When the butter melts, add 1 tortilla, swirl to coat in butter, then immediately turn it over. Cook until it’s pliable then fold it in half, press down, and toast on both sides; the whole process should take about a minute. Repeat with the other tortillas, adding more butter to the pan for each, and wrapping them as they finish to keep warm.
  4. Squeeze the citrus juice into the yogurt and stir to combine. Uncover the dal and raise the heat to cook off any excess water. Sprinkle with salt, taste, and adjust the seasoning. Serve hot topped with a spoonful of yogurt and the flatbread on the side.

— Recipe from Dinner for Everyone: 100 Iconic Dishes Made 3 Ways