Lentil curry simply Indian

Ingredients for 6 servings:

• 2 cup(s) lentils, red or lentils
• 1 tbsp cumin
• 1 tbsp coriander seeds, coarsely ground
• 2 tbsp olive oil
• 2 m.-sized onion(s)
• 2 cm ginger, grated
• 3 cloves garlic, grated
• 1 tbsp coriander powder
• 2 tbsp turmeric powder
• 1 tbsp cumin powder
• 1 tbsp Garam Masala, ground
• 1 tsp chili powder
• 1 can tomatoes, chopped
• 1.2 liters of water (please adjust yourself)
• 2 tsp salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

simply

Heat the oil, add the coarsely ground coriander and whole cumin, add the chili, and roast until fragrant. Add the finely chopped onion, grated garlic, and ginger and sauté for 5 minutes over medium-low heat, then add the powdered spices and sauté for a few more minutes. Add the tomatoes and mix well until a paste forms. Add the washed lentils and water (up to 2 cm above the lentils) and cook for 20-30 minutes, depending on the type of lentil. If there isn’t enough water, add a little more. When the lentils are tender, season with salt. Basmati rice goes well with this curry.