Dal Tadka Other languages: de · en Servings: 6

Ingredients

3 Onions 300 g Vegetables (e.g. carrots, mushrooms, potatoes) 50 g Ginger 5 Cloves Garlic 300 g Red Lentils 800 ml Vegetable Broths 200 ml White Wine 200 g Diced Tomatoes 200 g Vegan Chicken 1 tsp Cumin 1 tsp Sesame Seeds 1 tsp Fennel Seeds 1 tsp Coriander Seeds 1 tsp Black Mustard Seeds 1 stick Cinnamon Chili Flakes Tumeric Fruit Chutney Worcestershire Sauce Mustard Paste

Mise en Place

3 Onions

Dice onions.

300 g Vegetables (e.g. carrots, mushrooms, potatoes)

Clean vegetables and cut into bite-sized pieces.

50 g Ginger 5 Cloves Garlic

Finely blend ginger and garlic with a bit of salt and oil.

Assembly

300 g Red Lentils 800 ml Vegetable Broths 200 ml White Wine 200 g Diced Tomatoes 200 g Vegan Chicken Diced Onion Vegetables Ginger Garlic Paste

Sautée the onions with a bit of oil in a deep pan. Push them to the side, then fry the lentils for a bit as well. Deglaze with broth and white wine. Add tomatoes and ginger garlic paste and let simmer with a lid for about 25 minutes, until the lentils are soft. Add vegetables appropriately (carrots for example need more time). 5 minutes before the end, add the vegan chicken.

1 tsp Cumin 1 tsp Sesame Seeds 1 tsp Fennel Seeds 1 tsp Coriander Seeds 1 tsp Black Mustard Seeds Chili Flakes 1 stick Cinnamon

Heat a good amount of oil in a small pan. Add the spices - there should be small bubbles. Keep on stove for about 30-60 seconds, making sure it doesn't get too dark.

Tumeric Fruit Chutney Worcestershire Sauce Mustard Paste Dal Tadka

Mix Tadka into the Dal, then season to taste with tumeric, chutney, worcestershire sauce and mustard paste. Serve with baguette or naan.