Indian Vegetable Curry

Ingredients

• 2 carrots
• 2 onions
• 1 tsp freshly grated ginger
• 1 tbsp plant oil
• 300 g yellow lentils (peeled and split)
• 1 tsp black cumin seeds
• 1 tsp coriander seeds (ground)
• 1 tsp cumin (ground)
• 200 g basmati rice
• Salt
• a handful of cilantro leaves
• 1 tsp Lime juice
• Pepper (freshly ground)

Instructions

1. 1.

   For the dal, peel and finely dice the carrots and onions, then sauté with ginger in hot oil. Add the lentils (washed and drained), black cumin seeds, coriander seeds, and cumin; stir briefly before deglazing with about 600 ml water. Bring to a boil, cover, and cook gently for about 20 minutes until tender, adding more water if needed.

2. 2.

   Cook the rice in roughly double the amount of salted water until fluffy.

3. 3.

   Rinse the cilantro leaves, shake dry, and roughly chop.

4. 4.

   Season the dal with lime juice, salt, and pepper; fold in the chopped cilantro. Serve with rice or flatbread as desired.