Dhal – lentil dish

Ingredients for 3 servings:

• 300 g lentils
• 2 onions
• 3 cm ginger
• 3 garlic cloves
• 5 m.-tall vine tomatoes
• 2 tbsp ghee
• 1 ½ tsp chili powder
• 1 tsp garam masala
• 2 tsp fenugreek, dried
• 1 tsp, levelled sugar
• Salt
• 2 tbsp curd
• 1 shot of milk

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 40 minutes

First, soak the lentils in plenty of water for about 2 hours. Then drain the lentils and boil them in fresh water until soft. In the meantime, peel and finely dice the onions and set aside. Peel and finely dice the ginger and garlic cloves. Grind both together in a mortar until smooth. Make a cross-shaped cut in the tomatoes and pour hot water over them. Let stand for a moment, then peel off the skin and dice the tomatoes. Melt the ghee in a saucepan over medium heat and slowly sauté the onions to allow the aroma to develop. After about 7-8 minutes, add the ginger and garlic paste and cook. Add the tomatoes and a little salt and simmer until the tomatoes begin to break down. Drain the lentils and add them to the tomato sauce. Add a little fresh water, adding small amounts as needed. Add the chili powder and simmer until the lentils begin to break down. This can take up to an hour. Finally, season the dal with the remaining spices and salt, mix the curd with a splash of milk until smooth, and stir into the lentils. If desired, garnish the finished dish with the remaining curd, coriander, and sesame seeds.