Curried Dal with Pickled Radishes

I got some gorgeous Easter egg radishes in my last CSA box and wanted to find a new way to deal with them besides my usual method of throwing them on a salad. With some inspiration from my crush, Mark Bittman, I came up with this dish. It would be great over rice or with some naan or pita on the side.

Curried Dal with Pickled Radishes

for the dal:

  • 2 tbsp vegetable oil or butter
  • 1 medium onion, finely diced
  • 2 tsp curry powder
  • salt to taste
  • 1 cup red lentils
  • 3 cups water

for the radishes:

  • 1 bunch radishes, thinly sliced
  • 1/4 cup white vinegar
  • 1 tsp garlic powder
  • 1 tsp ginger powder
  • 1 tsp sugar
  • 1/2 tsp salt

Combine radish ingredients, and allow to refrigerate at least overnight.

Heat oil in a pot over medium heat, and add onion. Cook until soft, ~5 minutes. Add curry powder, stir to coat the onions, and cook for another 2 minutes, or until fragrant. Add lentils, stir to coat with curry and oil, and cook for another 2 minutes. Add water, bring to a boil, then allow to simmer until lentils are tender and contents are thick, ~20 minutes.

Serve topped with cold radishes. Serves 4.


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