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Salmon Daal

A comforting spiced red lentil daal topped with pan-seared salmon and a sizzling curry-leaf tadka.
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Servings: 4 servings

Ingredients

  • 2 tablespoons oil for salmon marinade
  • 2 cloves garlic minced, for salmon marinade
  • 1/2 tablespoon ginger minced, for salmon marinade
  • 1/2 teaspoon salt for salmon marinade
  • 1/2 teaspoon turmeric for salmon marinade
  • 1/2 teaspoon ground cumin for salmon marinade
  • 4 salmon fillets see notes for size; skinless or skinned
  • 1 tablespoon oil for cooking daal onions
  • 1 medium onion finely chopped, for daal
  • 6 cloves garlic minced, for daal
  • 1 tablespoon ginger minced, for daal
  • 8 fresh curry leaves optional but recommended, for daal
  • 1 cup dried split red lentils
  • 3.5 cups broth chicken or vegetable, or water (see notes)
  • 3/4 teaspoon salt for daal
  • 1/2 teaspoon ground cumin for daal
  • 1/2 teaspoon turmeric powder for daal
  • 1/4 teaspoon ground fennel
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon garam masala
  • 2 tablespoons oil for tadka (final flavored oil)
  • 1 small onion sliced into half moons, for tadka
  • 1 teaspoon cumin seeds for tadka
  • 1 teaspoon black mustard seeds for tadka
  • 6-10 fresh curry leaves for tadka

Instructions

  • Make the salmon marinade: combine 2 tablespoons oil, 2 minced garlic cloves, 1/2 tablespoon minced ginger, 1/2 teaspoon salt, 1/2 teaspoon turmeric, and 1/2 teaspoon ground cumin in a shallow dish; add the salmon fillets and turn to coat. Set aside while you prepare the daal, or refrigerate up to 12 hours.
  • Heat 1 tablespoon oil in a heavy-based saucepan over medium-high heat. Add the finely chopped medium onion and fry until softened, about 4–6 minutes.
  • Reduce heat to low and add 6 minced garlic cloves, 1 tablespoon minced ginger, and 8 fresh curry leaves. Cook, stirring, for about 30 seconds until fragrant.
  • Add 1 cup dried split red lentils, 3½ cups broth, 3/4 teaspoon salt, 1/2 teaspoon ground cumin, 1/2 teaspoon turmeric, 1/4 teaspoon ground fennel, and 1/4 teaspoon ground coriander. Bring to a simmer without a lid, then reduce heat, cover, and cook gently.
  • Cook the lentils until very soft and mostly broken down, stirring occasionally; this will take about 35–45 minutes total—stir gently every few minutes once thick and simmering to prevent sticking.
  • Stir 1/4 teaspoon garam masala into the daal and check seasoning; keep the lid on the pan while you cook the salmon.
  • Heat a large heavy-based skillet over medium heat. Place the marinated salmon fillets presentation side down and sear for 3 minutes, then turn and cook 3 more minutes, or until cooked through to your liking. Remove the salmon and place on top of the daal, cover to keep warm.
  • In the same skillet, add 2 tablespoons oil and the sliced small onion. Cook over medium-low heat until softened, then increase heat so the onions sizzle and begin to color.
  • Remove the pan from heat, add 1 teaspoon black mustard seeds, 1 teaspoon cumin seeds, and 6–10 fresh curry leaves; let them sizzle for about 20 seconds.
  • Pour the sizzling oil, onions, and spices (tadka) over the salmon-topped daal and serve immediately.

Equipment

  • heavy-based saucepan
  • large heavy-based skillet or frying pan
  • shallow dish or bowl (for marinade)
  • spatula or tongs

Notes

  • Use fresh or fully defrosted skinless salmon fillets; mine are ~170g (6 oz) each.
  • Curry leaves are optional but add great flavor.
  • Chicken or vegetable broth works; use water if needed and adjust salt.
  • The marinade is a spiced oil rub rather than a wet marinade.
  • Tadka is optional but recommended for extra flavor.