Dhal – Indian lentil dish

Ingredients for 3 servings:

• 1 small cinnamon stick(s)
• ½ tsp coriander seeds
• ½ tsp black peppercorns
• ½ tsp cumin
• ½ star anise
• 2 onions
• 1 garlic clove(s)
• ½ chili pepper(s), fresh, red
• 20 g ginger root
• 900 ml vegetable stock
• 4 tbsp oil
• 300 g lentils, red
• ½ tsp curry powder
• ½ tsp turmeric powder
• 200 ml coconut milk
• Salt
• 3 tbsp lime juice

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

vegan or vegetarian

Briefly roast the spices in a pan without oil until they begin to smell. Then crush them finely in a mortar and pestle and let them cool. Peel the onions and garlic and chop them into fine strips. Clean, deseed, rinse and finely chop the chili. Peel and finely dice the ginger. Heat the vegetable stock. Heat 3 tablespoons of oil in a saucepan and sauté the onions, garlic, chili, and ginger until translucent. Add the lentils and sprinkle with curry and turmeric. Add 1 tablespoon of the roasted spice mix and pour in the hot vegetable stock. Cook over medium heat for 15-20 minutes until the lentils are almost tender. Add the coconut milk and simmer for another 5 minutes. Season to taste with salt and lime juice. If you like, you can fry pieces of fish, such as salmon trout, in a non-stick pan. It can be served vegan with pappadums (wafer-thin and crispy flatbreads made from lentil flour, available at supermarkets). You can also go vegetarian with fried halloumi cheese. About 700 calories per serving.