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🍽️ Indian Lentil Curry with Yogurt Cucumber Salad and Rice

498 kcal · 30 min · 4 servings

Indian Lentil Curry with Yogurt Cucumber Salad and Rice Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the onion and the garlic.
  2. 2. Dice the onion and the garlic finely.
  3. 3. Peel the carrots.
  4. 4. Slice the carrots into thin rounds.
  5. 5. Wash the tomatoes.
  6. 6. Cut the tomatoes open.
  7. 7. Remove the hard stem from the tomato.
  8. 8. Cut the tomatoes into small pieces.
  9. 9. Heat two tablespoons of oil in a pot over high heat.
  10. 10. Fry the onions, garlic, and carrots for about two minutes.
  11. 11. Add the lentils and the curry powder.
  12. 12. Fry the mixture for another three minutes.
  13. 13. Add the tomato cubes.
  14. 14. Deglaze everything with pureed tomatoes and about 100 milliliters of water.
  15. 15. Season the mixture with chili, salt, and sugar.
  16. 16. Simmer the dish covered on low heat for about 15 minutes.
  17. 17. Put the rice into a different pot.
  18. 18. Pour about 700 milliliters of salted water over the rice.
  19. 19. Bring the water to a boil.
  20. 20. Cook the rice covered on medium heat for about 12 minutes.
  21. 21. Wash the cucumber.
  22. 22. Grate the cucumber coarsely into a bowl.
  23. 23. Halve the lime.
  24. 24. Squeeze the juice of one lime half over the grated cucumber.
  25. 25. Cut the other lime half into quarters.
  26. 26. Wash the mint.
  27. 27. Pat the mint dry.
  28. 28. Remove the coarse stems from the mint.
  29. 29. Finely chop the mint.
  30. 30. Add the chopped mint and the yogurt to the cucumber mixture.
  31. 31. Mix the ingredients for the raita well.
  32. 32. Season the raita with salt, pepper, and sugar.
  33. 33. Taste the lentil dal again.
  34. 34. Plate the rice.
  35. 35. Place the lentil dal next to the rice.
  36. 36. Serve the dish together with the raita and the lime wedges.

Nutrition per serving