Cook what you grow
Arugula and Red Lentil Dal
A weeknight North Indian pot: red lentils simmered soft with tomato and turmeric, finished with a crackling cumin tarka and a colander of arugula.
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Ingredients
serves 4From the garden
- 8 cups arugula, packed, roughly chopped, thick stems removed
- 1 medium yellow onion, finely chopped
- 2 medium ripe tomatoes, chopped
- 1 tsp fresh turmeric, grated (optional) · or 1/2 tsp ground turmeric, which is what turns the pot gold
- 5 cloves garlic, thinly sliced
- 1 tsp whole cumin seed
- 2 dried red chiles, broken in half · or a generous pinch of chile flakes
- ¼ cup fresh cilantro, chopped (optional)
From the pantry
- 1½ cups red lentils (masoor dal), rinsed until the water runs clear
- 1 tbsp fresh ginger, grated
- 3 tbsp neutral oil · the tarka wants all of it
- 1½ cups rice · for serving
- 1 lemon, cut into wedges
- salt · to taste