Tadka Dhal (Spiced Lentil Curry)

Ingredients

• 400 gOnion
• 10 gChili pepper
• 6 gGarlic
• 8 gGinger
• 250 gLentil
• 1200 gTomato
• 1 pcsBouillon cube
• 400 mlWater
• 12 pcsCardamom
• 1 tspGaram masala
• 1 tspBell pepper
• 0.2 gPepper
• 0.25 tspMustard seed
• 30 mlOil

Instructions

1. 1

   Preparation

   • Weigh and chop ingredients: finely chop onions, mince garlic and ginger, chop the chili.
   • Rinse the lentils briefly under cold water until the water runs clearer.
2. 2

   Fry onions and spices

   • Heat 2 tbsp (30 ml) vegetable oil in a large pot over medium heat.
   • Add onions and fry 8–10 minutes until soft and lightly golden, stirring occasionally.
   • Add garlic, ginger and chopped chili and fry 1–2 minutes.
   • Add mustard seeds and whole cardamom pods and toast briefly until fragrant.
3. 3

   Add spices

   • Stir in garam masala, paprika and freshly ground black pepper and toast for 30–60 seconds until aromatic.
4. 4

   Cook lentils

   • Add rinsed red lentils, chopped tomatoes, one vegetable stock cube and about 400 ml water.
   • Bring to a boil, reduce heat and simmer covered for 20–25 minutes until lentils are tender. Add more water if needed.
   • Taste and adjust seasoning. Remove cardamom pods if desired before serving.
5. 5

   Serve

   • Ladle the dhal into bowls. Serve with a drizzle of oil or sliced fresh chili if desired.
   • Serve hot with rice or flatbread.