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.