Summary

Ingredients

• 100 g lentils, red
• Water, 250 - 500 ml
• 1 onion (s), quartered and thinly sliced
• 1 clove (s) garlic, finely chopped
• 1 slice (s) ginger root, finely chopped
• 2 small tomato (s), eighthed
• 2 chilli pepper (s), dried, cut into approx. 5 mm pieces
• 0.5 teaspoon ½ cumin powder
• 0.25 teaspoon ¼ turmeric powder
• 0.5 teaspoon ½ salt or to taste
• 2 tablespoon butter

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Instructions

1. Heat the washed and drained lentils with the garlic, ginger, salt and turmeric in 250 ml water and then simmer for about 30 - 35 minutes over low to medium heat until they are soft. If necessary, add a little more water while it is simmering to prevent the lentils from running dry.
2. Heat the butter in a pan, briefly fry the chilli together with the cumin and then add the onions. As soon as the onions are golden brown, add the tomatoes and continue frying.
3. Finally add the cooked lentils and let cook for another 5 - 10 minutes. As a side dish, e.g. naan, roti canai or rice are suitable.