As you know, I’m a fan of Indian food and the following is one of my favorite recipes. Sometimes this whole thing with the terms of when it’s a dal and when a curry is a bit confusing. So to ensure clarity, lenses, chickpeas, etc. are used in their shelled split form, then one speaks usually of a Dal. If you use whole lentils like me here, then it’s more like a curry. The nice thing about Indian cuisine – or any other kitchen – is that once you get the hang of it, it’s easy to come up with new creations. This is how this highly aromatic mountain lentils curry was created.
And what is in there?
The best ingredient ever: mountain lenses . Have you ever tried them? If not, you should definitely catch up. Mountain lenses are smaller than the traditional plate lenses, but much more aromatic. They also stay stronger when cooking than their larger relatives. If you do not have them, or you can not find them, you can take green lentils or pardins instead . Although I could not try Pardinalinsen, but supposedly they are very similar to the mountain lenses in terms of taste.
Of course, not only lentils are processed in this delicious dish. Classic onions and tomatoes are accompanied by homemade ginger-garlic paste. You can make these yourself quickly by first peeling about 10 – 15 g of ginger and 2 medium cloves of garlic. For shredding I like to use my fine grater, but you can also press the whole thing through a garlic press or crushed in a mortar to a paste. Personally, that makes too much dirt for me. Stir well and leave unused remains in an airtight container. Of course you can buy the whole thing in a small glass.
But a curry would not be a curry without spices!
That is why in the curry next to cumin and coriander also turmeric, Deggi Mirch, Garam Masala and Bockhornklee one.
In addition to Indian chili powder, I prefer to use Deggi Mirch, but what is it? In the Indian grocery store, or even in the Asian market, it is also found under the names Degi Mirch, Deghi Mirch, Kashmiri Mirch or Kashmiri Chili Powder and it is a mixture of red peppers and red Kashmiri chillies. This gives the dishes a nice color and a mild sharpness. If you can not find it, you can replace it with half of cayenne pepper. If you like it milder, you can simply eat sweet peppers or reduce the amount.
How do you cook the lentils best?
I cook lentils and peas in the pressure cooker, you should not own one – the purchase is well worth it, if you prepare something more often – then you can also prepare them in the pot according to the package instructions. Incidentally, modern pressure cookers often have a steaming insert, so you can cook wonderful potatoes for example. Now, however, quickly to the essence! And who does not know what to eat, I recommend Naan or a simple Basmati rice! The recipe for Naan from the pan you can find: . Do you still need tips or have questions, then just send me a mail or write a comment.
Step-by-step to curry enjoyment
Now I could really eat some of it
- 100 g mountain lenses or green lenses
- 375 ml of water
- 0.5 teaspoon cumin
- 1 kl. Onion (about 40 g) – finely diced
- 0.5 tbsp ginger-garlic paste **
- 170 g of diced tomatoes
- 0.25 tsp turmeric powder
- 0.5 tsp Deggi Mirch or 0.25 tsp chilli powder or 0.25 tsp cayenne pepper **
- 0,5 TL Garam Masala
- 0.5 tsp ground fenugreek (optional)
- 0,5 tsp ground coriander
- 1 tbsp ghee or oil
- 100 ml coconut milk
- lemon juice
- Rinse lenses several times and drain.
- Place the 375 ml lenses in a pressure cooker, place the lid on and bring to the boil on the highest level. As soon as the control valve has risen, reduce the heat to the extent that steam escapes. Cook for 15 minutes, then remove from heat and leave to cool.
- While the lentils are cooking prepare the remaining ingredients. The spices are best mixed in a small bowl.
- Heat the oil or ghee in a pan over medium heat.
- Add cumin and sauté briefly until small bubbles form.
- Add onions and sauté until golden brown.
- Add the garlic-ginger paste and roast briefly. Once the typical scent develops, add the chopped tomatoes.
- Immediately afterwards add the remaining spices.
- Boil the mixture while stirring until the tomatoes are cooked softly and oil settles on the edge of the pan. This step is especially important because only then can the flavors of the spices fully unfold.
- Now add the cooked lentils and the coconut milk.
- Season with salt and lemon juice
- Simmer for a few minutes or until the desired consistency is achieved.
- Serve with rice or naan and garnish with coriander leaves and yoghurt.
* ) If you like it less spicy, please reduce accordingly.
**) To do this, grate about 10 g of ginger and 2 medium cloves of garlic or crush in a mortar to make a paste. Place the remainder in an airtight container. Buy replacement.
Sources: Linsenvergnügen.de: lentils & eHow.com: Deggi Mirch