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🍽️ Creamy Yellow Lentil Dal

366 kcal · 30 min · 4 servings

Ingredients

• 2 carrots
• 2 onions
• 1 tsp freshly grated ginger
• 1 tbsp vegetable oil
• 300 g yellow lentils (hulled and split)
• 1 tsp black cumin
• 1 tsp coriander seeds (ground)
• 1 tsp cumin (ground)
• 1 handful curry leaves
• vegetable oil (for frying)
• 1 tsp lime juice
• salt
• pepper (from the mill)
• roasted coconut flakes (for sprinkling)

Instructions

1. 1. Peel the carrots and the onions.
2. 2. Dice the carrots and the onions finely.
3. 3. Wash the chili pepper.
4. 4. Halve the chili pepper and remove the seeds.
5. 5. Finely chop the chili pepper.
6. 6. Add the carrots, onions, and chili to a pan with hot oil.
7. 7. Sauté the vegetables briefly.
8. 8. Add the finely chopped ginger and sauté briefly.
9. 9. Add the washed and drained lentils to the pan.
10. 10. Add black cumin, coriander seeds, and cumin.
11. 11. Sauté the spices briefly with the lentils.
12. 12. Deglaze the mixture with about 600 ml of water.
13. 13. Bring the mixture to a boil.
14. 14. Reduce the heat and cover the pan.
15. 15. Cook the dal until soft for approx. 20 minutes.
16. 16. Stir the dal occasionally.
17. 17. Add more water if the lentils are still too firm.
18. 18. Add the curry leaves to a small pan with vegetable oil.
19. 19. Fry the curry leaves briefly until crispy.
20. 20. Let the curry leaves drain on kitchen paper.
21. 21. Season the dal with lime juice, salt, and pepper.
22. 22. Fold in the fresh coriander.
23. 23. Serve the dal in baking dishes.
24. 24. Sprinkle the dal with the fried curry leaves and coconut flakes.
25. 25. Serve the dal immediately.

Nutrition per serving

• kcal: 366
• Protein: 19 g · Fett/Fat: 16 g · Carbs: 36 g