Sri Lankan Dal with Crispy Salmon and Soft-Boiled Eggs by Ben Lippett

Ingredients

• 2 salmon fillets, skin-on
• 2 large eggs
• 1 tablespoon coconut oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon fenugreek seeds
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon chili powder
• 1 cup red lentils, rinsed
• 2 cups vegetable or chicken broth
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 inch piece ginger, grated
• 1/2 cup full-fat coconut milk
• 1 tablespoon fresh lime juice
• to taste salt
• for garnish fresh cilantro, chopped
• optional, for garnish crispy shallots or fried curry leaves

Instructions

1. Pat the salmon fillets completely dry with paper towels and season both sides generously with salt.
2. Bring a small pot of water to a rolling boil. Gently add the eggs and cook for 6 1/2 minutes, then transfer them to an ice bath.
3. Heat the coconut oil in a medium saucepan over medium-high heat. Add the mustard seeds, cumin seeds, and fenugreek seeds, and cook for about 30 seconds until fragrant and starting to pop.
4. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the garlic and ginger, then cook for 1 minute more.
5. Add the rinsed red lentils, turmeric, and chili powder. Stir to coat the lentils in the aromatics, then pour in the broth and bring to a boil.
6. Reduce the heat to low, cover, and simmer for 10-12 minutes until the lentils are soft and creamy, stirring occasionally.
7. While the dal simmers, place the salmon skin-side down in a cold non-stick or well-seasoned cast-iron skillet. Turn the heat to medium-high and cook for 5-7 minutes until the skin is crisp, then flip and cook for 1-2 minutes more.
8. Stir the coconut milk and lime juice into the dal. Season with salt, adding a splash of broth or water if it is too thick.
9. Peel and halve the soft-boiled eggs. Spoon the dal into bowls, top with crispy salmon and eggs, and garnish with cilantro plus crispy shallots or fried curry leaves if using.