Red Lentil and Coconut Dal with Ginger-Garlic Tarka

Our version of dal, the classic Indian lentil stew, gets creamy richness from coconut milk plus a double dose of garlic and ginger: The aromatics season the lentils as they simmer and also are used to make an infused oil, known as tarka, that’s poured over the finished dish to add a final layer of flavor. To prep the ginger for the tarka, first cut thin slices, then stack them and cut them into slender matchsticks. We call for red lentils because they cook quickly and break down into a rustic but velvety puree.