Red lentil curry

Ingredients for 4 servings:

• 300 g lentils, red
• 1 liter of water
• 3 tbsp oil or clarified butter
• 1 tsp cumin, coarsely ground
• 1 onion(s), finely chopped
• 1 tbsp fresh ginger, very finely chopped
• 2 tbsp desiccated coconut
• 4 tomatoes, peeled and diced (canned tomatoes are also acceptable)
• 1 tsp turmeric powder
• 1 pinch of chili powder
• 2 tsp salt
• 50 ml cream or vegan plant-based cream
• ½ tsp coriander powder
• ½ tsp garam masala

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Dal

Wash the red lentils under running water until the water runs clear. Then bring to a boil in 1 liter of water over medium heat and simmer with the lid uncovered (careful – it boils over quickly!) until the lentils are soft and have a soupy consistency. Set the lentils aside. Heat the fat in a large pot or wok and fry the finely chopped onion and cumin until golden brown. Add the ginger and desiccated coconut and fry for about a minute longer – be careful, the desiccated coconut burns easily! Add the tomatoes, cover, and simmer on low heat for about 5 minutes. Add the turmeric, chili, salt, cream, and lentils along with the cooking liquid, and simmer on low heat for about 10-15 minutes. Just before serving, season with coriander and garam masala (available as a powder or paste in Asian stores). Serve with Indian spiced rice.