Dal

Ingredients for 4 servings:

• 170 g onion(s)
• 20 g ginger root
• 2 cloves garlic
• 2 red chili peppers, if you like it hotter, you can replace them with Habanero peppers
• 3 tbsp ghee or clarified butter
• 1 tsp curry powder
• ½ tsp cinnamon powder
• 1 tsp turmeric powder
• ¼ tsp cardamom powder
• 1 tsp mustard seeds, brown
• 1 tsp coriander seeds
• 1 tsp cumin powder
• 300 g baby spinach
• ½ tsp salt
• 250 g lentils, yellow or red
• 400 g tomatoes, chopped
• 650 ml chicken broth

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

optimized for the Bosch cookit

Peel the onions, ginger, and garlic and chop into large pieces. Remove the seeds from the chili peppers. Add everything to the pot and chop using the food processor with the lid closed for about 15 seconds on speed 10. Use a spatula to push any finely chopped pieces from the edge of the pot back to the bottom of the pot. Replace the food processor with the 3D mixer. Add the ghee and all the spices (except the salt) and sauté for 5 minutes at 100°C on speed 3. Place the washed spinach in the Varoma dish and sprinkle with salt. Cover the Varoma dish. Add the lentils, tomatoes, and chicken stock to the cookit pot and close the lid again. Remove the measuring cup from the cookit lid and place the Varoma dish on top. Since that’s too wobbly for me, I place the Varoma dish on a cake ring; it actually holds pretty tightly. Cook the daal for approximately 12 minutes at 120°C on speed 4. Set the Varoma dish aside and continue cooking the daal for another 8 minutes at 100°C on speed 3. Add the baby spinach to the pot and stir for another 3 minutes on speed 2.