Resources

• 4 garlic cloves, finely chopped
• 2 spoons, fresh ginger
• 2 spoons, olive oil (or other oil product)
• 3 teaspoons, curry, medium
• 1 spoon cumen
• ½ spoon, coriander
• ½ teaspoon, cardamom
• ½ teaspoon, chili flakes
• 6 dl, vegetable stock
• 200 g, red lentils
• 2 cans, chopped tomatoes
• Possibly naan bread

Paradigm

• Heat your oil in a pan
• Add garlic, ginger and fry for a minute
• Add curry, cumen, cardamom, coriander, and chili and fry for a minute while stirring
• Rinse lentils in a sieve
• Add lentils, vegetable stock, and chopped tomatoes to the pan
• Let simmer for 45 minutes
• If you want to have rice for the dhal, start cooking that now
• Stir the pan sometimes and possibly add some water if necessary
• Taste with salt