Yellow Dal with Garlic-Chili Tadka

A creamy yellow dal made from red lentils, enriched with coconut milk and a tadka of hot oil, garlic and dried chili. Served with lime and fresh coriander for freshness and heat.

By yumbelo-Küche · 2 servings · 35 minutes

Ingredients

• 150 g Red lentils
• 1 Stück Onion
• 3 Stück Garlic cloves
• 10 g Ginger, fresh
• 1 Stück Tomato
• 1 TL Turmeric powder
• 1 TL Coriander, ground
• 0.5 TL Cayenne pepper
• 1 TL Cumin seeds
• 1 Stück Dried red chili
• 200 ml Coconut milk
• 2 EL Cooking oil
• 600 ml Water
• 1 Stück Lime
• 1 Bund Coriander, fresh
• Salt to taste

Method

1. Finely dice the onion, finely chop the garlic and ginger, and dice the tomato small.
2. Rinse the red lentils in a sieve under cold water until the water runs clear.
3. Bring the lentils with 600 ml water, half of the onion, the ginger, the tomato, the turmeric powder and a pinch of salt to a boil in a pot, then simmer over medium heat for about 15 to 20 minutes until the lentils break down soft. Stir occasionally.
4. Heat the cooking oil in a small pan. Briefly toast the cumin seeds and the dried chili until the seeds become fragrant.
5. Add the remaining onion and the garlic and fry until golden brown. Stir in the ground coriander and cayenne pepper and toast everything briefly.
6. Stir the coconut milk into the dal and simmer gently for 5 minutes. Season with salt and, if needed, thin with a little water.
7. Pour the dal into bowls and top with the hot tadka of oil and spices.
8. Serve with lime wedges and finely sliced coriander.