Red Lentil Dal – Vegetable Curry

Ingredients for 4 servings:

• 300 g lentils, red
• 500 ml water
• 200 g potatoes, mainly waxy
• 1 small can of chickpeas, approx. 400 g
• 1 small can of tomatoes, chopped, approx. 400 g
• 200 g white cabbage
• 2 onions
• 3 carrots
• 1 small piece(s) of ginger root
• 1 garlic clove(s)
• 3 tbsp coconut oil for frying
• 3 tbsp sesame seeds
• 3 tbsp cumin seeds
• 1 tbsp black cumin seeds
• 1 tbsp, heaped chili flakes
• 2 tbsp coriander, chopped
• 1 leek(s)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

vegan

Wash the lentils and cook them in about 500 ml of water until soft but not falling apart. Drain and return them to the pot. Cut the potatoes and carrots into 5 mm cubes. Finely chop the white cabbage and onions. Place the sesame seeds, cumin seeds, nigella seeds, and chili flakes in a mortar and pestle and break them up. Peel the garlic and grate it, and do the same with the ginger root. Heat the coconut oil in a pan. Roast the white cabbage with the potatoes, carrots, and onions. When the cabbage turns brown, add the garlic, ginger, and ground spices and roast them. Add the contents of the pan to the lentils, add the chickpeas, and tomatoes, season with salt and pepper, and simmer briefly on low heat. Garnish with chopped coriander and leek rolls to serve.