Simple yellow lentil curry (dahl)

Ingredients

• 2 el olijfolie of ghee
• 1 stuks ui gesnipperd
• 3 teentjes knoflook fijngesnipperd
• 1 stukje verse gember 4 cm geraspt
• 1 stuks chilipeper
• 1 tl komijnzaad gemalen
• 1 tl korianderzaad
• 1 tl kurkuma gemalen
• 200 g gele linzen
• 400 ml kokosmelk
• 750 ml water of milde bouillon
• 1 snuifje zeezout
• 1 snuifje peper zwart
• 1 kneepje citroensap
• 1 stuks verse koriander of peterselie
• 150 g volle yoghurt
• 1 klein teentje look geraspt
• 1 à 2 el verse koriander of peterselie
• 1 snuifje zeezout
• 1 kneepje citroensap

Cook Time

1. 1
   Heat the oil or ghee in a large pot and fry the onion over low heat until it becomes translucent and soft. Then add the garlic, ginger and chili pepper and let them cook briefly.
2. 2
   Sprinkle the cumin, ground coriander and turmeric and stir well. Once the spices become warm, their aroma will come out nicely.
3. 3
   Add the yellow lentils, along with the coconut milk and water or broth. Bring gently to a boil and then simmer over low heat until the lentils are completely tender and the dahl becomes nicely creamy. This usually takes about 30 to 40 minutes. Stir occasionally and add a splash of water if needed.
4. 4
   In the meantime, make the yogurt dip by simply mixing all ingredients together.
5. 5
   Season the dahl with salt, black pepper and a small squeeze of lemon juice. Scoop into bowls and top with fresh herbs and optionally a spoonful of the fresh yogurt dip.