Indian Dal

Ingredients for 6 servings:

• 300 g lentils, red
• 1 liter of water
• 2 tbsp clarified butter, or oil
• 1 tsp cumin, whole or coarsely ground
• 1 onion(s), finely chopped
• 1 tbsp ginger root, fresh and finely chopped
• 8 tbsp desiccated coconut
• 1 can of tomatoes, diced
• 1 tsp turmeric
• 1 tsp salt
• 1 pinch of chili powder
• 1 tsp garam masala
• 50 ml whipped cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

with red lentils, ginger and coconut flakes

Wash the red lentils under running water until the water runs clear. Then bring to a boil in 1 liter of water and simmer over medium heat with the lid uncovered until the lentils are soft and falling apart. Be careful, it can boil over easily. Heat the fat in a large saucepan and fry the finely chopped onion and cumin until golden brown. Add the ginger and desiccated coconut and fry for about a minute longer. But be careful, the desiccated coconut burns easily. Add the diced tomatoes and simmer on low heat with the lid closed for about 5 minutes. Add the turmeric, chili, salt, garam masala, heavy cream, and lentils, including the cooking liquid, and simmer everything for about 10 to 15 minutes. The finished dal tastes great with chapati, also known as flatbread, rice, or on its own.