Tomato Dal

Ingredients

• 2 carrots
• 1 onion
• 2 cloves garlic
• 6 tomatoes
• 1 chili pepper
• 40 g dried tomatoes
• 2 tbsp Rapeseed oil
• 3 tbsp red curry paste
• 1 tsp turmeric powder
• 1 tsp ground cumin
• Salt
• 250 g red lentils
• 0.5 handful coriander
• 250 g Quark (20% fat)
• 1 tsp lemon juice

Instructions

1. 1.

   Peel and dice the carrots. Peel and dice the onion and garlic. Wash the tomatoes and chili pepper. Remove stems from tomatoes, quarter them and chop finely. Slice the chili into thin rings and chop the dried tomatoes.

2. 2.

   Heat oil in a pan. Sauté onions, carrots, garlic, and chili for 5 minutes over medium heat. Add curry paste and cook for 2 minutes, then season with turmeric, half a teaspoon cumin, and salt. Mix lentils with three‑quarters of the tomato cubes and the dried tomatoes. Pour in about 500 ml water. Stir occasionally and simmer gently for about 15 minutes. Add more water if needed.

3. 3.

   Wash coriander, pat dry, and cut roughly half into fine strips. Mix about half of these with quark, the remaining tomato cubes, salt, lemon juice, and the rest of the cumin.

4. 4.

   Taste the dal and serve in bowls. Place two quark dumplings on top of each bowl and sprinkle with remaining herbs. Serve with flatbread.