Dal Tadka with Apple Chutney

Ingredients

• 240 g onions (3 onions)
• 30 g Ginger root
• 1 tart apple
• 3 Tbsp ghee (45 g)
• 1 tbsp Apple cider vinegar
• 2 tsp garam masala (curry powder)
• 55 g raw cane sugar
• 1 pinch cinnamon
• 1 tsp mustard seeds
• 1 Lime
• Salt
• 250 g red lentils
• 2 Garlic cloves
• 1 red chili pepper
• 3 Carrots
• 1 tsp cumin
• 1 tsp fennel seeds
• 1 tsp turmeric powder
• 0.5 bunch cilantro

Instructions

1. 1.

   For the apple chutney, peel and finely chop 2 onions and ginger separately; wash, quarter, core, and finely chop the apple.

2. 2.

   Heat 1 Tbsp ghee in a pot. Sauté the onions for 2–3 minutes over medium heat until translucent. Deglaze with apple cider vinegar. Add apple pieces, half the ginger, 1 tsp garam masala, sugar, cinnamon, and mustard seeds.

3. 3.

   Simmer the chutney for 15 minutes over medium heat, stirring occasionally. Halve the lime and squeeze out its juice. Season the chutney with salt and 2 Tbsp lime juice, then remove from heat.

4. 4.

   Rinse the lentils in a sieve and cook them in three times their volume of water for about 10 minutes over low heat. Remove from heat and let rest covered.

5. 5.

   While the lentils cook, peel and finely chop the remaining onion and garlic. Halve the chili lengthwise, deseed, wash, and chop. Grate the carrots finely after washing.

6. 6.

   Heat the remaining ghee in another pot. Sauté cumin, fennel, and chili for 2 minutes over medium heat. Add ginger, garlic, and onions; cook for 2–3 more minutes. Stir in turmeric and grated carrots.

7. 7.

   Add 3 Tbsp water, the rest of the garam masala, remaining lime juice, and the cooked lentils. Simmer the Dal Tadka over low heat for 5 minutes, stirring constantly.

8. 8.

   Wash, dry, and tear cilantro leaves. Season the Dal Tadka with salt, serve in bowls, and top with cilantro and apple chutney.