How to make
Crush the cumin and mustard seeds in a mortar. If you wish, you can toast them very lightly beforehand - just enough to release their aroma.
Grate the fresh ginger root and garlic to them. Stir well to mix them.
Peel and finely chop the onion and carrot. Fry them for 3 minutes in olive oil or butter, then add the aromatic mixture from the mortar.
Cook for another 3-4 minutes and add the coconut milk, tomatoes (chopped) + tomato puree, turmeric, garam masala, dried hot pepper (only 1, the other is for garnish, if desired) and 400-450 ml of water.
Boil covered for 15 minutes, then add salt, coriander, the squeezed juice of 1 lemon and black pepper. Continue boiling for another 5 minutes with the lid on.
For the red lentils, this time is enough for them to soften and become almost mushy, but they still come in different brands and sizes, so if you think it needs a little longer to cook, then cook the red lentil soup for another 5 minutes.
Dal Tadka with Red Lentils is a very aromatic dish, which is extremely delicious!
