Indian lentil curry

Ingredients for 4 servings:

• 250 g lentils, red
• 1 bunch of spring onions
• 3 cloves garlic
• 3 chili peppers, red
• 1 bell pepper(s), red
• 2 tbsp clarified butter or ghee
• 1 tsp spice mix (garam masala)
• 1 tsp turmeric
• 1 tsp cumin (ground)
• 200 g yogurt
• 1 pinch of salt
• black pepper (ground)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash and sort the lentils. Bring to a boil in ½ liter of water, season with salt and pepper. Cover and cook until slightly tender (approx. 10 minutes). Rinse and trim the spring onions, then slice into thin, diagonal rings. Peel and finely dice the garlic. Deseed and rinse the chilies, then slice into wafer-thin strips. Trim and rinse the bell peppers, halve them, and slice into thin strips. Heat ghee (or clarified butter) in a wok or deep-sided pan. Stir in the spring onions, bell peppers, garlic, and chili, and fry for 2 minutes. Then sprinkle in the garam masala, turmeric, and cumin, sauté briefly, and add the lentils and their liquid. Stir everything together and heat briefly. Season with salt and pepper. Remove from the heat, pour over the yogurt, and serve hot.