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Gujarati Dal | Sweet and Sour Lentil Curry
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30 min
Quick
Gurkerl Küche
Ein traditioneller Schatz der indischen Küche: Aromatisches Linsen-Dal aus Gujarat mit einer unverwechselbaren süß-säuerlichen Note aus Rohrzucker und frischem Zitronensaft, verfeinert mit gerösteten Erdnüssen und einem duftenden Gewürz-Tadka aus Butterschmalz, Kreuzkümmel, Ingwer und Zimt. Zusammen mit feinem Basmatireis serviert – wohltuend, reich an pflanzlichem Protein und voller exotischer Aromen.
Ingredients
Preparation method
Cooking the Lentils & Peanuts
Thoroughly rinse the red lentils and unsalted peanuts in a fine sieve under cold running water.
Place the rinsed lentils and peanuts into a pot with approx. 700 ml of water, 1 tsp turmeric powder, 1 tsp fine salt, and half of the finely grated ginger. Bring to a boil, cover, and let simmer gently over medium heat for about 15-20 minutes until the lentils are soft, creamy, and broken down, and the peanuts are tender.
Preparing the Basmati Rice
Rinse the basmati rice in cold water until the water runs clear. Bring to a boil with 1.5 times the amount of lightly salted water, turn the heat down to the lowest setting, cover, and let steam for approx. 12-15 minutes until the liquid is completely absorbed.
Chef's tip
The interplay of sweetness (cane sugar) and acidity (fresh lemon juice) is the unmistakable hallmark of West Indian Gujarati cuisine. Taste the dal carefully before serving - the balance should be wonderfully harmonious.
For a completely vegan version, the clarified butter (ghee) can easily be replaced with coconut oil or neutral vegetable oil.
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