Reprinted from Blue Apron
There’s a world of lentils to choose from: from green to black and from bright orange to deep red. In this dish, we’ve chosen red lentils, called “masoor dal” in Hindi. We think their sweet nuttiness and delicate texture are perfect for curries, especially ones that are coconut-based. To add a little spice to the lentils, you’ll be using fresh curry leaves (not to be confused with curry powder, which is usually a mix of spices). Curry leaves have a distinct flavor and work wonders to build a strong flavor base.
Makes 2 servings; about 675 calories per serving
Wash and dry the fresh produce. Peel and mince the garlic. Remove and discard the papery outer layer of the husk cherries. Halve the cherries. Drain the tofu and pat it dry; cut the tofu lengthwise into 4 planks. Cut off and discard the cilantro stems; finely chop the leaves. Peel and small dice the onion.
In a medium pot, melt half the ghee on medium-high heat. Add the curry leaf and half of both the onion and garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the vegetables have softened.
To the pot of aromatics, add the lentils and half the curry powder. Cook, stirring frequently, 30 seconds to 1 minute, or until toasted and fragrant. Add the coconut milk and 1.5 cups of water. Bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer, stirring occasionally, 18 to 20 minutes, or until the lentils are tender. Remove and discard the curry leaf. Season the dal with salt and pepper to taste; remove from heat.
While the lentils cook, in a medium pan (nonstick, if you have one), melt the remaining ghee on medium heat. Add the chutney spice blend and remaining onion and garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the vegetables have softened and the mustard seeds start to pop.
Add the husk cherries; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the mixture is thickened and reduced in volume. Stir in ¼ cup of water and cook, stirring frequently, 20 to 30 seconds, or until the water is mostly absorbed. Turn off the heat and stir in the tamarind concentrate. Transfer the chutney to a bowl and set aside. Wipe out the pan.
Coat 1 side of each tofu plank in the remaining curry powder. In the same pan used to cook the chutney, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated tofu, seasoned side down, and cook 5 to 7 minutes. Flip the tofu and cook an additional 2 to 3 minutes, or until browned. Transfer to a paper towel-lined plate.
Divide the dal and cooked tofu between 2 bowls and top with the chutney. Garnish with the cilantro. Enjoy!