Indian lentil curry with pork

Ingredients for 4 servings:

• 125 g Lentils, (mountain lentils or Pardina Lentils)
• 150 g lentils, red
• ½ tsp instant meat broth
• ½ tsp vegetable broth, instant
• 400 g pork
• 2 onions
• 2 garlic cloves
• 8 cardamom pods
• 1 ½ tbsp coriander (cilantro seeds)
• 1 tsp cumin
• 2 chili peppers, each about 2 cm in size (or 1 fresh pod)
• 1 tbsp ghee or oil
• 2 tbsp tomato paste
• possibly salt and pepper
• 1 tsp garam masala
• some stalks of coriander leaves, or 2 tsp dried coriander

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

spicy dal with two types of lentils

Cook the lentils separately in a small pot with a little water. Rinse the red lentils thoroughly beforehand, as they contain a lot of starch. After about 5 minutes of cooking, add 1/2 teaspoon of the instant broth to each of the cooked lentils and let it cook for another 5-10 minutes (please taste the lentils frequently, as the red lentils in particular cook faster and may therefore be ready 5 minutes earlier than the mountain lentils). Drain the lentils, reserving the cooking water, and set aside. While the lentils are cooking, cut the pork into small cubes (about 1 cm). Set aside. Dice the onions into small cubes and also dice (or press) the garlic. Also set aside. For the spice mix, remove the skins from the cardamom pods and finely crush the seeds. Now add the coriander seeds, cumin seeds, and chili peppers to the mortar and pestle and finely crush them. Heat the ghee (or oil) in a wok or saucepan. Add the onions and garlic and fry until golden brown. Then add the meat and fry briskly. Now add the spice mix and fry for another 2 minutes. Add the tomato paste and let it sweat lightly. Deglaze the pan with a generous splash of the lentil cooking water and mix well. Then add the lentils and let simmer for another 5 minutes. Season with garam masala (not too much, so it still tastes nicely of cardamom and coriander) and season with salt and pepper if desired. Finally, sprinkle with coriander leaves and fold in a little. Serve with basmati rice and naan bread. Natural yogurt and mango chutney go particularly well with it.