Indian Lentil Dahl with Basmati Rice

Name: Indian Lentil Dahl with Basmati Rice
Cook time: 45 min
Yield: 4 meals
Ingredients: dried red lentils; onion; garlic clove; pc ginger; chili; carrot; oil; salt; pinch black pepper; cumin; curry powder; cinnamon; tomato purée; coconut milk; water; coriander; lemon; basmati rice

The spiced lentil dahl is well-known from Indian restaurants. It can also be easily prepared at home. Served with rice.

45 min

Vegan Gluten-free

Dahl:: 2 pkgdried red lentils; 1 onion; 3 garlic clove; 1 pc ginger; 1 chili; 3 carrot; 2 tbspoil; 1.5 tspsalt; pinch black pepper; 2 pkgcumin; 1 pkgcurry powder; 1 pkgcinnamon; 1 pkgtomato purée; 1 pkgcoconut milk; 6 dlwater; 1 pkgcoriander; 1 lemon
Rice:: 1 pkgbasmati rice

1
Bring water to a boil for the rice.
2
Rinse the lentils under cold water in a sieve and let them drain.
3
Peel and finely chop the onion and garlic cloves. Peel and grate the ginger. Slice the chili pepper. Peel, rinse, and grate the carrots, or dice them into small cubes.
4
Cook the rice according to the package instructions.
5
Heat a frying pan with oil. Add the onion, ginger, chili, and carrots to the pan. Fry while stirring for about 3-4 minutes. Season with salt, black pepper, sugar, cumin, curry powder, cinnamon, and tomato paste. Continue frying for a few more minutes.
6
Add the lentils and coconut milk to the pan. Rinse the coconut milk can with water and add that water to the pan. Pour in the specified amount of water. Bring to a boil and simmer on low heat for about 20-25 minutes. Add more water if needed. Adjust salt to taste.
7
Chop the coriander.
8
Finish the lentil dahl with lemon juice and chopped coriander.
9
Serve the lentil dahl with rice.