Red lentil spread, Indian, spicy

Ingredients for 1 servings:

• 500 g lentils, red
• 100 ml vegetable oil
• 2 stalks of lemongrass
• 1 small onion(s)
• 6 garlic cloves
• 1 piece(s) ginger, fresh
• 2 tsp turmeric
• 1 stalk(s) cinnamon
• 1 tsp coriander
• 1 tsp black pepper
• 1 tsp cumin and 1 pinch asafoetida (pharmacy)
• 1 tsp mustard seeds, black
• 3 chili pepper(s), dried
• Salt

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Red lentil spread with many Asian spices

Peel and finely dice the ginger. Finely chop the garlic and slice the lemongrass. Grind the cumin, coriander, and chili in a mortar and pestle. Finely chop the onion and sauté in the oil. Add the ginger, garlic, and lemongrass and fry. Add the mustard seeds until they begin to pop, then briefly fry the remaining spices. Stir in the lentils and fry until coated with the oil. Pour in 1-1.2 liters of water, bring to a boil, and simmer on low heat until the lentils begin to break down. Season with salt, remove the cinnamon stick, and blend with a hand blender if desired. Serve well chilled with bread.