Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Pour the whole thing over the lentils with the coriander greens. Mix the dal thoroughly, serve with naan bread or basmati rice.