Indian lentil curry

Ingredients for 4 servings:

• 2 cup(s) Lentils (whole masoor), brown
• 5 cups water
• ½ tsp turmeric powder
• 2 ½ tsp caraway seeds
• 3 tsp ginger, finely diced
• 3 tsp garlic, finely diced
• 2 chili peppers, green
• 2 m.-sized onion(s)
• 2 m.-large tomato(s)
• 3 tsp cumin powder
• 2 tsp chili powder
• 3 tsp coriander powder
• ½ tsp turmeric powder
• 1 ½ tsp garam masala
• some salt
• 5 tbsp coriander, fresh
• 5 tsp lemon juice

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 50 minutes

whole masoor dal

Prepare the lentils: (Other lentils can be used, but lentils from Asian/Indian stores taste best; there are countless different varieties available.) First, wash the lentils thoroughly under running water. Then soak them in fresh water for about 1-2 hours. Drain the lentils and bring them to a boil in a pot with 5 cups of water and a little turmeric. Stir occasionally so the lentils don’t burn on the bottom. Add a little more water if necessary. Cook the lentils for about 1 hour, until they are very soft. If desired, puree them slightly with an immersion blender. (If you have a pressure cooker, soaking for 30 minutes is sufficient. Then cook the lentils with one cup less water for 10-12 minutes over medium heat.) In the meantime, finely dice the onions, ginger, garlic, and tomatoes. Finely chop the green chilies. (Depending on your preference or the spiciness of the chili powder you are using, you can also omit these.) About 10 minutes before the lentils are ready to cook, heat a pan over medium heat with a little oil. Once the oil is hot, sizzle the cumin seeds gently. Add the ginger, garlic, and green chilies and simmer for 1 minute. Then add the onions with a little salt to taste. Simmer the onions for a good 5-10 minutes, until they are soft and lightly golden brown (not black, which is very important). Then add the tomatoes and simmer until soft. Now add the dry spices (coriander powder, cumin, chili powder, turmeric, garam masala), mix well, and simmer for 1 minute. Finally, stir in the cooked, soft lentils and simmer for another 5-10 minutes. Squeeze over a little lemon juice, if desired, and serve with fresh coriander. Basmati rice goes best with dal.