Red Lentils with Crispy Garlic and Greens: A simple dal that has main character energy

This creamy dal with a tangy tomato tadka, crispy garlic and hearty kale is sure to bring main character energy to your dinner table. I love making this dish when I'm entertaining, but it's also not too complicated for a weeknight once you get past the garlic chopping, that is. Serve it with hot basmati rice or roti for an incredibly satisfying meal.

Red Lentils with Crispy Garlic and Greens

This dish is perfect for prepping in advance, but be sure to make the garlicky kale topper just before you're ready to enjoy it. This will ensure the garlic stays crispy and the kale remains vibrant.

Ingredients

• 1 cup dry red lentils, picked over and rinsed until the water runs clear
• tsp salt
• tsp turmeric
• 1 1-inch piece ginger, peeled and julienned (or finely chopped)
• 1 green chili pepper (such as an Indian chili or serrano pepper)
• 2 tbsp finely chopped cilantro, washed and finely chopped

Cumin tomato tadka:

• 2 tsp ghee or avocado oil
• 1 tsp cumin seeds
• tsp asafetida (hing)
• tsp red chili powder (such as Kashmiri lal mirch)
• 2 Roma tomatoes, diced
• A pinch of salt

Crispy garlic kale:

• 2 tsp avocado oil or any neutral oil
• 1 bunch curly kale, washed, de-ribbed and finely chopped
• 10 cloves of garlic, thinly sliced
• A pinch of salt

Preparation

In a large pot, combine the lentils, salt, turmeric, ginger and green chili. Add 3 cups of water and bring everything to a boil. Reduce the heat and let simmer for 10 minutes, stirring occasionally.

While the dal is cooking, prepare the cumin tomato tadka. Set a pan over medium heat and add the ghee or avocado oil. Once hot, add the cumin seeds and wait for them to crackle. Add the asafetida and red chili powder, and allow everything to sizzle for a few seconds. Add the tomatoes and salt, and cook until the tomatoes become soft and jammy, about 5 to 7 minutes. (You can mash the tomatoes using the back of the ladle to help them break down faster.)

Add the cumin tomato tadka to the cooked dal and mix to combine. Stir in the cilantro and remove from heat.

To make the crispy garlic kale topper, gently wipe off the tadka pan and return it to low-medium heat. Drizzle in the oil, then add the sliced garlic and saut until crispy and golden, around 4 minutes. Add the kale and cook until it begins to wilt, around 3 minutes. Season with salt, then remove from heat.

Top the dal with the crispy garlic kale, and serve it hot with basmati rice or roti.

Serves 4-5

Produced in collaboration with CBC Creator Network.