Yellow Dal with Sultanine Rice from India

Ingredients

• 1 Carrot
• 1 tsp freshly grated ginger
• 1 tbsp ghee
• 1 tsp turmeric
• 0.5 tsp cumin
• 200 g mung beans (peeled and split)
• Salt
• pepper (ground)
• 200 g basmati rice
• 400 ml Vegetable broth
• 50 g Raisins
• cinnamon powder
• 200 g cocktail tomatoes
• 1 tbsp ghee
• 2 tbsp Tomato paste
• 1 tsp Honey
• Salt
• pepper (ground)
• cilantro (for garnish)

Instructions

1. 1.

   Peel and finely dice the carrot, then sauté with ginger in hot ghee. Add the washed and drained beans and spices, cook briefly, then deglaze with about 400 ml water. Bring to a boil and simmer covered for about 35 minutes until tender, adding more water if needed.

2. 2.

   Bring the broth with rinsed raisins and a pinch of cinnamon to a boil, add the rice, cover and cook for about 25 minutes until done.

3. 3.

   Wash the tomatoes, blanch in hot water, then peel. Sauté tomato paste and honey in hot ghee for 1-2 minutes, deglaze with a splash of water, add the tomatoes, simmer 1-2 minutes, set aside, and season with salt and pepper.

4. 4.

   To serve, spoon the dal into bowls, top with rice, and place the tomatoes on top. Garnish with fresh cilantro before serving.