Red Lentil Dhal with Spiced Brown Butter and Yogurt

Red Lentil Dhal with Spiced Brown Butter and Yogurt is delicious vegetarian dish. We really liked it! It could stand as it own or be eaten as a side dish. We had leftovers from eating at Baar Baar in DTLA and it was a perfect accompaniment.

We started with a Caesar Salad.

Red Lentil Dhal with Spiced Brown Butter And Yogurt

Dinner Changing the Game

Red lentils are one of the quickest cooking legumes, collapsing into softness in a half an hour or less. This makes them convenient to have on hand for throwing together weeknight dinners in a flash. Here, I simmer them with ginger and chili, then gild them with a spice-infused brown butter studded with shallots.
This recipe is both hotter (in the chili-and-ginger sense) and richer than the other dhals, and is the fastest of the three to make. I like it over brown basmati rice, but any rice will do.
 
2       cups red lentils
1½    teaspoons kosher salt
1       easpoon ground turmeric
12-inch piece plus 1 1½-inch piece fresh ginger, peeled
4       green cardamom pods, lightly bruised with the flat side of a knife or mortar and pestle
1       dried red chile, or ¼ teaspoon red chile flakes
4       tablespoons (½ stick) unsalted butter
2¼    teaspoons cumin seeds
3       large shallots, thinly sliced
2       jalapeños, seeded and coarsely chopped
3       garlic cloves, finely chopped
¼      teaspoon garam masala
Fresh cilantro leaves, for garnish (optional)
Plain Greek yogurt, preferably whole-milk, for serving
Flaky sea salt to taste
 
1. In a medium pot, combine the lentils, salt, turmeric, 2-inch piece of ginger, cardamom, chile, and 6 cups of water. Bring to a boil over medium-high heat. Then reduce the heat and simmer, stirring occasionally, until the lentils are soft and the mixture has thickened, about 30 minutes.

2. Meanwhile, finely chop the remaining 1½-inch piece of ginger. In a large skillet, melt the butter over medium heat. Cook until the foam subsides, and the butter turns a deep nut brown, about 5 minutes. You'll know the butter is nearly browned when the furious bubbling in the pan grows quiet; this is a sign that the moisture is being evaporated, after which the fat turns from golden to brown quite quickly. So use your ears as well as your eyes ears as well as your eyes here (and your nose; you'll be able to smell the nuttiness.

3. Add the cumin seeds to the brown butter and cook for 30 seconds. Add the shallots and jalapeños, and cook, stirring occasionally, until the shallots are caramelized and well browned, 7 to 10 minutes. Stir in the chopped ginger, garlic, and garam masala; cook for 30 seconds.

4.  Thin down the dhal with a little water if it seems too thick (do this to taste). Spoon the dhal into bowls, discarding the chunk of ginger, the cardamom pods, and the whole dried chile. Top with the brown butter mixture, cilantro leaves if using, and a dollop of yogurt. Sprinkle with flaky sea salt.