Potato curry with red lentils

Ingredients for 4 servings:

• 250 g lentils, red
• 1 tsp ground turmeric
• Cayenne pepper
• 500 g waxy potatoes
• 2 tomatoes
• 2 onions
• 3 cloves garlic
• 50 g ginger
• 4 tbsp ghee or clarified butter
• 1 tsp coriander, ground
• ½ tsp cumin
• 1 tsp spice mix (garam masala)
• Salt
• ½ bunch coriander leaves
• 1 ¼ liters of water (more if needed)

Instructions

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

Rinse the lentils in a sieve under running water until the water runs clear. Add 1 liter of water to a saucepan and bring to a boil. Add the turmeric and a pinch of cayenne pepper, cover, and simmer over low heat for about 10 minutes until al dente. Drain the lentils in a sieve and let drain. Wash and peel the potatoes and cut into bite-sized cubes. Blanch the tomatoes in boiling water, refresh with cold water, peel, quarter, and deseed them, then roughly chop the flesh. Peel the onions and garlic and finely dice. Peel and finely grate the ginger. Melt the ghee in a saucepan and fry the onions until golden brown, stirring. Add the garlic, ginger, coriander, cumin, garam masala, and a pinch of cayenne pepper and fry briefly. Add the potatoes and tomatoes, then pour in 1/4 liter of water and bring to a boil. Cover the vegetables and cook over low heat for about 15 minutes, then add the drained lentils. Season with salt and cook the curry for another 5 minutes, adding a little more water if necessary. Season the potato curry with salt and cayenne pepper to taste. Wash the coriander leaves and shake dry, roughly chop, and mix into the curry. Serve with poppadoms, if desired.