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🍽️ Spicy Ginger Dal with Raita and Coriander

575 kcal · 30 min · 4 servings

Ingredients

• onions, red 1 pc.
• garlic cloves 1 pc.
• ginger, fresh 20 g
• carrots 2 pcs.
• vine tomatoes 4 pcs.
• oil 2 tbsp
• chili, ground pinch
• curry powder 1 tsp
• tomato paste 4 tbsp
• lentils, red 300 g
• sugar 1 tsp
• water 450 ml
• basmati rice 300 g
• salt pinch
• coriander, fresh 20 g
• organic limes 1 pc.
• cucumbers 0.5 pc.
• yogurt, plain 150 g
• pepper, black ground pinch

Instructions

1. 1. Halve the onion and remove the skin.
2. 2. Cut the onion into small pieces.
3. 3. Peel the garlic and the ginger.
4. 4. Finely chop the garlic and the ginger.
5. 5. Mix the onion pieces, garlic, and ginger well together in a bowl.
6. 6. Peel the carrots and cut off the ends.
7. 7. Slice the carrots into thin rings.
8. 8. Wash the tomatoes.
9. 9. Cut the tomatoes into small cubes.
10. 10. Heat 2 tablespoons of oil in a pot over medium heat.
11. 11. Fry the onion mixture, chili, and curry for about 2 minutes.
12. 12. Add tomato paste, carrots, lentils, and 1 teaspoon of sugar.
13. 13. Fry the mixture for another 3 minutes.
14. 14. Add the tomatoes and water.
15. 15. Simmer the dish over medium heat for about 15 to 20 minutes.
16. 16. Put the rice in another pot.
17. 17. Pour in about 700 milliliters of salted water.
18. 18. Bring the water to a boil.
19. 19. Reduce the heat to low.
20. 20. Cover the pot.
21. 21. Let the rice cook for about 15 minutes.
22. 22. Wash the coriander.
23. 23. Shake the coriander dry.
24. 24. Pluck the leaves from the stems.
25. 25. Finely chop the coriander leaves.
26. 26. Halve a lime.
27. 27. Squeeze the juice from one lime half.
28. 28. Quarter the other lime half.
29. 29. Wash the cucumber.
30. 30. Peel the cucumber.
31. 31. Grate the cucumber into a bowl.
32. 32. Add yogurt and about one-third of the coriander to the cucumber.
33. 33. Season the mixture with lime juice, sugar, salt, and pepper.
34. 34. Taste the dal and adjust seasoning if needed.
35. 35. Serve the dal together with the rice on plates.
36. 36. Sprinkle the dish with the remaining coriander.
37. 37. Serve the raita alongside.
38. 38. Garnish the dish with the lime wedges.

Nutrition per serving

• kcal: 575
• Protein: 21 g · Fett/Fat: 10 g · Carbs: 97 g