Dal soup

Step 1/ 4

• 1 carrots
• 1 potatoes
• 10 g cilantro
• ½ onion
• 1½ cloves garlic
• ½ chili
• 7½ g ginger

• cutting board
• knife

Peel and cut carrots and potatoes into bite-sized pieces. Thinly slice cilantro. Mince onion, garlic, chili, and ginger.

Step 2/ 4

• 100 g lentils
• ½ tbsp tomato paste
• 2 tsp coriander seeds
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp garam masala
• butter for frying

• large saucepan
• cooking spoon

In a large saucepan, sauté onions, garlic, chili, and ginger over medium heat until golden brown. Add potatoes and carrots and sauté for approx. another 4 – 5 min. Add lentils and sauté for a further 2 – 3 min. until they are slightly translucent. Add tomato paste and spices and, stirring constantly, sauté for approx. 1 – 2 min. until fragrant.

Step 3/ 4

• 400 ml vegetable stock
• salt

• measuring cup

Deglaze with vegetable stock and season with salt. Bring to a boil, turn heat down to low, and let simmer for approx. 15 – 20 min. or until the lentils are soft.

Step 4/ 4

• 125 ml coconut milk
• sugar

Incorporate coconut milk into dal and reheat. Season to taste with salt, sugar, and lemon juice if desired. Garnish with cilantro and serve together with homemade naan.

Enjoy your meal!