Tomato Lime Dal with Caramelized Apples

Ingredients

• 2 onions
• 3 Garlic cloves
• 40 g ginger
• 2 red chili peppers
• 800 g tomatoes
• 2 kaffir lime leaves (Asian grocery)
• 220 g red lentils
• 3 tbsp Rapeseed oil
• 5 tsp tandoori masala spice mix
• 5 tsp raw cane sugar (5 g each)
• 75 ml orange juice
• 2 Apples
• 2 tsp mustard seeds
• 1 tbsp butter (15 g)
• Salt
• Pepper
• 2–3 tbsp lime juice
• 150 g Yogurt (3.5% fat)
• 1 tbsp chopped parsley

Instructions

1. 1.

   Peel and finely dice onions, garlic, and ginger. Halve the chili pepper lengthwise, de-seed, wash, and finely chop. Clean, wash, and dice tomatoes. Slice kaffir lime leaves into fine strips.

2. 2.

   Rinse lentils, drain, bring to a boil in double the amount of water, and simmer for 10 minutes over low heat.

3. 3.

   In parallel, sauté onions, garlic, ginger, and chili in a deep pan with 2 tbsp oil over medium heat for about 5 minutes. Add kaffir lime leaves, 4 tsp tandoori masala, and 3 tsp sugar; cook together for 1 minute. Stir in tomatoes and orange juice, cover, and simmer at medium heat for 5 minutes.

4. 4.

   Wash apples, quarter them, remove cores, slice quarters into rounds and halve. Heat remaining oil in a pan. Sauté apple slices over medium heat for 2–3 minutes. Add 1 tsp mustard seeds, remaining tandoori masala, and sugar; caramelize lightly for 5 minutes.

5. 5.

   Add remaining mustard seeds, lentils, and butter to the pan mixture. Season with salt, pepper, and lime juice. Serve on bowls of dal topped with 2 tbsp yogurt each. Arrange apple slices over the dal and sprinkle with parsley before serving.