(Other lenses can also be used, but lenses from the Asia / India store are the best in terms of taste, there are countless different types here)
First wash the lentils thoroughly under running water. Then soak in fresh water for about 1 to 2 hours. Then pour off the lentils and bring to a boil with 5 cups of water and a little turmeric in a saucepan. Stir occasionally so that the lentils don`t burn to the bottom. If necessary, add a little more water. Cook the lentils for about 1 hour, until the lentils are very soft. Puree a little with a hand blender as desired.
(If a pressure cooker is available, soak for 30 minutes. Then cook the lentils with a cup less water for 10-12 minutes on medium heat)
In the meantime, cut the onions, ginger, garlic and tomatoes into small cubes. Cut the green chillies into small pieces. (Depending on how hot the chili powder is, these can also be left out).
About 10 minutes before the lentils are finished cooking, a pan with a little oil can be heated to medium heat. As soon as the oil is hot, let the caraway seeds sizzle in it. Then add the ginger, garlic and the green chillies and simmer for 1 minute.
Then add the onions with a little salt to taste. Simmer the onions for a good 5 - 10 minutes until they are soft and light golden brown. (not black, very important).
Then add the tomatoes and simmer until they are soft. Now add the dry spices (coriander powder, cumin, chili powder, turmeric, garam masala), mix well and simmer for 1 minute. Finally stir in the cooked, soft lentils and simmer for another 5 - 10 minutes.
Squeeze some lemon juice to taste and serve with fresh coriander.
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