Indian Tomato Dal with Ginger and Cumin

A spicy Indian dal made from red lentils, tomatoes, ginger and cumin, ready in about 35 minutes. With lemon and a dollop of yogurt it becomes fresh and creamy.

By yumbelo · 4 servings · 35 minutes

Ingredients

• 1 Stück Onion
• 2 Stück garlic cloves
• 20 g fresh ginger
• 2 Stück carrots
• 250 g red lentils
• 1 Dose chopped tomatoes
• 1000 ml water
• 1 TL ground cumin
• 1 TL turmeric
• 0.5 TL chili powder
• 2 EL cooking oil
• 1 Stück lemon (juice)
• 1 Bund coriander
• 150 g plain yogurt
• salt to taste
• pepper to taste

Method

1. Rinse the red lentils thoroughly under cold running water in a sieve.
2. Finely dice the onion, garlic and ginger. Cut the carrots into thin slices.
3. Heat the cooking oil in a large pot and sauté the onion, garlic and ginger in it for about 4 minutes until translucent.
4. Stir in the cumin, turmeric and chili powder and toast for about 30 seconds, until fragrant.
5. Add the carrots, lentils, chopped tomatoes and water, bring to a boil and simmer over medium heat for about 20 minutes, until the lentils are soft and falling apart.
6. Blend the soup briefly and coarsely with an immersion blender so it becomes slightly thick. Season with salt, pepper and the lemon juice.
7. Finely chop the coriander and stir the yogurt smooth in a small bowl.
8. Divide the dal among bowls and serve with yogurt and coriander.