Indian potato and lentil curry

Ingredients for 4 servings:

• 125 g lentils
• 4 tomatoes
• 750 g potatoes
• 3 cm ginger root
• 2 garlic cloves
• 2 tbsp oil
• ½ tsp mustard seeds
• ½ tsp fenugreek seeds
• 1 tsp chili powder
• 1 ½ tsp coriander powder
• ½ tsp turmeric powder
• Salt
• Coriander leaves
• ½ tsp garam masala

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Wash the lentils thoroughly. Pour boiling water over the tomatoes, peel them, and finely dice them. Peel the potatoes and cut them into approximately 1 cm cubes. Peel and finely grate the ginger. Peel and finely chop the garlic. Heat the oil and add the mustard seeds and fenugreek seeds. When they burst, add the ginger and garlic and sauté briefly. Add the chili, coriander powder, and turmeric and sauté briefly. Add the tomatoes and lentils, pour in 600 ml of hot water, add 1 teaspoon of salt, and bring to a boil. Simmer in a covered pan until the lentils are tender. Add the potatoes and cook until soft. Serve garnished with salt, coriander, and garam masala. Serve with rice.