Spiced Dal Breakfast Bowl with Yogurt and Pickled Daikon recipes

Ingredients

• ½ cup boiling water
• ¼ cup rice wine vinegar
• 3 tablespoons sugar
• 1 teaspoon kosher salt
• 1 small daikon (Japanese white radish, about 6 ounces), cut into 3-inch lengths and julienned
• One 1-inch piece ginger, peeled and sliced into rounds
• 2 garlic cloves, crushed
• 2 tablespoons ghee, butter or canola oil
• 1s small yellow onion, finely diced
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• ¼ teaspoon crushed red pepper flakes
• ¾ cup masoor dal, rinsed
• kosher salt
• ½ cup whole-fat Greek yogurt
• 2 tablespoons water
• ½ teaspoon lemon zest
• ground black pepper
• 6 large eggs
• 2 tablespoons butter
• 2 cups cooked jasmine rice
• ½ cup pickled daikon
• 2 scallions, thinly sliced on an angle
• 1 cup cilantro
• 1 teaspoon Aleppo pepper, for garnish

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