Dal with Potatoes

Ingredients

• 250 g red lentils
• Salt
• 1 tsp turmeric
• 1 tsp Cayenne pepper
• 500 g cooked potatoes
• 2 Tomatoes
• 2 medium onions
• 4 Garlic cloves
• 1 tsp freshly grated ginger
• 4 tbsp clarified butter
• 1 tsp ground coriander
• 0.5 tsp cumin
• 1 tsp red curry paste
• 1 bunch fresh small coriander

Instructions

1. 1.

   Wash the lentils thoroughly under running water in a sieve. Bring the lentils to a boil in a pot with 1 l of water, add turmeric and ½ tsp cayenne pepper, then simmer covered on very low heat for about 10 minutes until the lentils still have bite.

2. 2.

   Peel the potatoes and cut into roughly 1 cm cubes. Wash, trim, and roughly chop the tomatoes. Peel and finely chop the onions and garlic, mix with ginger. Heat the clarified butter in a large pan and brown the onion-ginger mixture lightly. Sprinkle over coriander, cumin, and remaining cayenne pepper, stir in the curry paste. Add potatoes and tomatoes. Deglaze with ¼ l water, bring to a boil, cover, and simmer on low heat for about 10 minutes until almost cooked, then add lentils and a pinch of salt and cook for another 5 minutes (add more water if needed). Season the potato dal with salt and cayenne pepper. Wash coriander, shake dry, roughly chop, set aside some leaves for garnish. Mix coriander into the dal and serve immediately garnished with coriander leaves.