Rinse red lentils under cold water until it runs almost clear. Slice onion thinly, slice garlic, and cut green chilli into rings.

Ingredients

• 300 gLentils, pink or red, raw
• 180 gOnions, raw
• 15 gGarlic, raw
• 15 gPeppers, hot chili, green, raw
• 25 gOil, mustard
• 3 gSpices, pepper, red or cayenne
• 4 gSpices, turmeric, ground
• 900 gBeverages, water, tap, drinking
• 7 gSalt, table

Method

1. Rinse red lentils under cold water until it runs almost clear. Slice onion thinly, slice garlic, and cut green chilli into rings.
2. Put lentils in a pot with 900 g water, 4 g turmeric and 4 g salt. Cook covered at 95 °C for 20 minutes until the lentils collapse; keep the water in the pot.
3. Uncover and mash the lentils with a spoon at 90 °C for 5 minutes into a coarse purée. If too loose, let it evaporate slightly while mashing; drain nothing.
4. Heat mustard oil to 170 °C in a small pan. Stir onion, garlic, green chilli and 3 g cayenne for 5 minutes until onion browns at the edges; do not discard the oil.
5. Fold the entire pan contents and remaining 3 g salt into the lentils and warm at 85 °C for 5 minutes. Serve hot; all mustard oil remains in the dal bhorta.