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  • 1 bunch of coriander

  • 250 g dried lentils
    or yellow peas

  • 2.5 cm ginger

  • 3 cloves of garlic

  • 1 large red pepper

  • 2 onions

  • 2 tbsp ghee or melted butter

  • 1 tsp salt

  • 1 tsp asafoetida
    (also called dragon dung

  • 1 can (400 g) tomatoes (diced or peeled)

  • 1 tsp tumeric

  • 0.5 tsp chili powder

Optional: Crispy fried unions is an option

Delicious recipes


First the mass en place!

Finely chop the bunch of coriander, grate the ginger, grate the garlic, chop the onions, finely chop the red pepper (without seeds).

Place the pan on medium heat and let the ghee (or butter) heat up.

Always fry spices first, so add the asafoetida to the hot ghee/butter and let the flavors and aromas release, but not for too long.

Add the chopped onions and fry until translucent and add a little salt.

Also turn on Koenjit.

Stir in the ginger and garlic and let it simmer briefly.

Add chili powder and tomatoes (including canned liquid) as well as the lentils.

Then heat high and stay there, stirring to ensure that it does not stick and burn at the bottom.

Taste and add salt to taste.

Mass should be lumpy, too wet; reduce, add boiling water that is too moist.

When it boils, lower the heat and let it simmer gently for 20 minutes.


Before serving:

Heat up, stir in the coriander (save some leaves), put it in a bowl (or dish), throw a knob of butter on top and sprinkle with the rest of the coriander (and optionally with crispy fried unions).


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