Summary

Ingredients

• 2 tablespoon ghee
• 2 shallot (s), sliced
• 1 teaspoon mustard seeds, yellow
• 2 garlic clove (s), pressed (if necessary)
• 8 fenugreek
• 1 piece (s) ginger, fresh, approx. cm, more grated
• 0.5 teaspoon ½ salt
• 125 g lentils, red
• 1 tablespoon tomato paste
• 600 ml water
• 2 tomato (s), peeled and chopped
• 1 tablespoon lemon juice
• 4 tablespoon coriander greens, chopped
• 0.5 teaspoon ½ chili powder
• 0.5 teaspoon ½ spice mix (Garam Masala)

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Instructions

1. Melt 2 tablespoons of ghee in a large saucepan and add the shallots. Fry for about 2-3 minutes over high heat, then add the mustard seeds. Cover the pot with a lid until the kernels start to burst. Remove the lid immediately and add the garlic, fenugreek, ginger and salt. Stir once and add the lentils, tomato paste and water to the saucepan. Simmer over low heat for about 10 minutes. Now stir in the tomatoes, lemon juice and coriander greens and simmer for another 5 minutes until the lentils are soft. Remove from the stove and stir in the garam masala and chili powder. Finally, season with salt.
2. A side dish goes well with naan (Indian bread) and / or rice.