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Weeknight Dahl with Tarka, Roasted Veg and Yogurt Sauce

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Servings: 6
Ingredients Method

Ingredients
  

For the Dahl
  • 1 cup red lentils rinsed
  • 1 large white onion — half diced half thinly sliced (reserve sliced half for tarka)
  • 2 tsp cumin seeds divided
  • 1 Tbsp grated fresh ginger
  • 2-3 cups chicken bone broth or veg broth
  • 1 tsp turmeric
  • 1/2 cup chopped tomatoes
  • 1/4 cup chopped cilantro
  • 1 Tbsp ghee
  • Salt to taste
For the Tarka
  • 3 Tbsp ghee
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds yellow or black — both work
  • Optional: 1 tsp coriander seeds
  • 2 dried chilies
  • 1 sprig fresh curry leaves
  • 1 sliced serrano
  • Reserved sliced onion
  • Pinch asafoetida hing
For the Roasted Veg
  • Slice potatoes sweet potatoes, or whatever veg you have. Toss with olive oil and:
  • 1 tsp Kashmiri chili powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • Chaat masala to taste I use ~1 Tbsp; start with 2 tsp if it's new
  • Salt to taste
Yogurt Sauce
  • 2/3 cup plain yogurt
  • 2 Tbsp chopped cilantro
  • 1 Tbsp chopped pickled mango
  • 1 tsp honey

Method
 

For the Dahl
  1. Melt ghee, sauté diced onion + 1 tsp cumin seeds until starting to caramelize. Add ginger, cook 1 min. Add lentils + salt + 2 cups broth. Boil, reduce to simmer, stir in turmeric. After ~10 min, add tomatoes + more broth as needed. Cook until lentils are tender and saucy (not pasty). Stir in cilantro before serving.
For the Tarka
  1. The tarka is a "use what you've got" moment, feel free to swap or add whole spices and aromatics as the mood strikes.
  2. Heat ghee, add cumin + mustard seeds. Once popping, add dried chilies, sliced onion, curry leaves, serrano. Stir. Add asafoetida. Cook on medium, stirring frequently, until everything is caramelized and crispy. Spoon over the dahl just before serving.
For the Veg
  1. Roast or air-fry at high heat (425) until crispy. Throw a green veg (cabbage, broccoli, Brussels sprouts) on the same sheet pan to round it out.
Yogurt Sauce
  1. Mix. Adjust to taste. Serve alongside the roasted veg.
  2. Variation: Mango chutney + yogurt + fresh chili + cilantro (skip the honey).