Linsen-Kichererbsen-Dal

Ingredients

• 200 g yellow mung beans
• 150 g chickpeas
• 150 g red lentils
• 0.5 tsp turmeric powder
• 0.25 tsp chili powder
• 0.5 tsp paprika powder
• 0.5 tsp cumin (ground)
• 1 tsp garam masala
• 1 tsp coriander (ground)
• 2 tbsp ghee (or clarified butter)
• 1 bay leaf
• Salt
• 2 Tomatoes
• 1 tsp black mustard seeds
• 0.5 tsp Coriander seeds
• 1 tsp ghee (or clarified butter)

Instructions

1. 1.

   Wash beans and chickpeas and soak covered with water for 2 hours; rinse lentils thoroughly.

2. 2.

   Boil tomatoes, cool, peel, quarter, deseed, and dice into small cubes.

3. 3.

   Heat ghee in a pot, add spices, sauté briefly, then add legumes, stir and cook briefly. Add about 1 l water, tomatoes, and bay leaf, cover and simmer over medium heat until the dal is tender, stirring occasionally. If it thickens, add more water and season with salt.

4. 4.

   Lightly toast mustard seeds and coriander seeds in 1 tsp ghee.

5. 5.

   Serve dal in bowls, sprinkled with toasted mustard and coriander seeds.