Dhal – Lentil Dish
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 300 g lentils
- 2 onions)
- 3 cm ginger
- 3 clove (s) garlic
- 5 medium vine tomato (s)
- 2 tablespoon ghee
- 1 ½ teaspoon chili powder
- 1 teaspoon garam masala
- 2 teaspoons fenugreek, dried
- 1 teaspoon, leveled sugar
- salt
- 2 tablespoon quark
- 1 dash milk
Print Recipe
Pin Recipe Instructions
- First soak the lentils covered with plenty of water for about 2 hours. Then drain the lentils and cook them until soft with fresh water.
- In the meantime, peel the onions, dice them finely and set aside for now. Peel and finely dice the ginger and garlic cloves. Grind both together in a mortar to a homogeneous mass. Cut the tomatoes crosswise and pour hot water over them, leave to stand for a moment, then peel off the skin and dice the tomatoes.
- Melt the ghee in a saucepan over medium heat and slowly sauté the onions so that the aroma can develop nicely. After approx. 7 - 8 minutes, add the ginger and garlic paste and cook with it. Add the tomatoes and a little salt and simmer until the tomatoes start to crumble.
- Drain the lentils and add to the tomato sauce. Pour in a little fresh water and then add small amounts of water as needed. Add the chilli powder and simmer until the lentils start to crumble. The cooking process can take up to an hour.
- Finally, season the dhal with the remaining spices and salt, stir the quark with a dash of milk until smooth and stir into the lentils.
- The finished dish can be decorated with the rest of the quark, coriander greens and sesame seeds as desired.
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