Lentil Curry, Indian
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g lentils, red
- 1 bunch spring onion (s)
- 3 cloves garlic
- 3 chilli pepper (s), red
- 1 red pepper (s)
- 2 tablespoon clarified butter or ghee (clarified butter)
- 1 teaspoon spice mix (Garam Masala)
- 1 teaspoon turmeric
- 1 teaspoon cumin, (ground)
- 200 g yourt
- 1 pinch (s) salt
- Black pepper (from the mill)
Print Recipe
Pin Recipe Instructions
- Wash and sort the lentils. Bring to the boil in ½ l water, season with salt and pepper. Cover and cook not too soft (approx. 10 minutes).
- Rinse and clean the spring onions and cut into fine, diagonal rings. Peel the garlic and dice it into small pieces. Core the chili peppers, rinse and cut into wafer-thin strips. Clean the peppers, rinse, cut in half and cut into fine strips.
- Heat the ghee (or clarified butter) in a wok or high-walled pan. Stir in the spring onions, paprika, garlic and chilli, fry for 2 minutes.
- Then sprinkle in the garam masala, turmeric and cumin, sweat briefly and add the lentils and the liquid. Mix everything and heat briefly. Season to taste with salt and pepper. Remove from the heat, pour the yogurt over it and serve hot
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