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Indian Tadka Dal | Creamy Yellow Lentil Curry
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30 min
Quick
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Cremiges indisches Dal aus gelben Linsen, verfeinert mit einem aromatischen Tadka-Tempering aus Ghee, Knoblauch, Kreuzkümmel und Tomaten. Serviert mit duftendem Basmatireis.
Preparation method
Cook the lentils & prepare the rice
Rinse the yellow lentils thoroughly in a fine sieve under cold water until the water runs clear. Finely grate the ginger.
Put the yellow lentils, approx. 750 ml water, grated ginger, 1 tsp ground turmeric, and 1 tsp salt into a pot. Bring to a boil, then reduce the heat and simmer gently with the lid on for about 20 minutes until the lentils are soft, creamy, and broken down.
Meanwhile, cook the basmati rice in lightly salted water according to the package instructions and keep warm.
Chef's tip
For an even creamier consistency, you can lightly whisk part of the cooked lentils with a whisk.
Tadka dal tastes even better when reheated the next day, as the spices infuse perfectly overnight.
Ingredients
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