Sabut Masoor Dal | Warming Mountain Lentil Curry

Thoroughly rinse the brown lentils in a fine sieve under cold running water. Bring to a boil in a pot together with approx. 800 ml water, 1 tsp turmeric powder, 1 tsp fine salt, and half of the finely grated ginger. Cover and simmer gently over medium heat for about 20–25 minutes until the lentils are soft and take on a creamy consistency.

Meanwhile, rinse the basmati rice, bring briefly to a boil with 1.5 times the amount of lightly salted water, cover, and let steep on the lowest setting for approx. 12 minutes until the water is absorbed. If you would like to serve naan bread with it, you can keep it warm in the oven at 60 °C.

Finely dice the onion, and finely chop the garlic and remaining ginger. Melt the clarified butter (ghee) in a pan. Briefly roast the cumin in it until a nutty aroma arises. Add the onion, garlic, and ginger, and sauté for about 4–5 minutes until golden brown.