Indian Dal
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 350 g lentils, Masoor Dal or Toor Dal (red or yellow)
- 0.5 teaspoon ½ turmeric
- 1 liter water
- 1 ½ teaspoon salt
- 1 tomato (s), finely chopped
- 4 small okra pods, cut into small pieces
- 3 tablespoon ghee
- 1 teaspoon cumin
- 1 onion (s), finely chopped
- 3 clove (s) garlic, finely chopped
- 0.5 teaspoon ½ cayenne pepper
- 1 teaspoon spice mix, (Garam Masala)
- 1 piece (s) ginger, cut into small s (approx. 3cm)
- 1 handful coriander greens, fresh, very finely chopped
Print Recipe
Pin Recipe Instructions
- Rinse the lentils thoroughly. Then place in a deep saucepan with water and turmeric. Bring everything to the boil once at a high temperature and then simmer at a low temperature - red lentils are cooked in about 25 minutes, yellow lentils after about 40 minutes.
- Salt the dish and cook the tomato pieces and okra pieces for about 5 minutes. Keep the lentils warm on a low heat until the seasoning oil is done.
- Heat the ghee in a small saucepan over medium heat. Fry the Keuzkümmel about 30 seconds until it has turned very dark. Add the onion, garlic and ginger and sauté for about 6 minutes until lightly browned. Mix in the cayenne pepper and garam masala.
- Pour the whole thing over the lentils with the coriander greens. Mix the dal thoroughly, serve with naan bread or basmati rice.
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