Summary

Ingredients

• 300 g lentils, red
• 1 liter water
• 3 tablespoon oil or clarified butter
• 1 teaspoon cumin, roughly ground
• 1 onion (s), finely chopped
• 1 tablespoon ginger, fresher, very finely chopped
• 2 tablespoon desiccated coconut
• 4 tomato (s), peeled and diced (also canned tomatoes)
• 1 teaspoon turmeric
• 1 pinch (s) chili powder
• 2 teaspoons salt
• 50 ml cream
• 0.5 teaspoon ½ coriander
• 0.5 teaspoon ½ spice mix (Garam Masala, Indian)

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Instructions

1. Wash the red lentils under running water until the wash water runs clear. Then bring to the boil in 1 liter of water over medium heat and simmer with the saucepan open (caution - boil over quickly!) On a low flame until the lentils are soft and soupy. Set the lentils aside.
2. Heat the fat in a large saucepan or wok and fry the finely chopped onion and cumin until golden brown. Add the ginger and desiccated coconut and continue frying for about a minute - be careful, the desiccated coconut burns easily! Add the tomatoes, simmer on a low heat for about 5 minutes with the lid closed. Add the turmeric, chilli, salt, cream and lentils together with the cooking liquid and let everything simmer on a low flame for about 10-15 minutes.
3. Just before serving, season with coriander and garam masala (available in Asian shops as a powder or paste).
4. Indian rice is served with it.