Method

1. Finely chop the onion and squeeze the garlic. Peel and grate the ginger.
2. Heat the oil in a saucepan. Let the herbs and spices (curry powder, turmeric, chilli powder, cumin, mustard seeds) simmer gently for 10 minutes.
3. Meanwhile, cut the potatoes and carrots into small pieces.
4. Add the potato and carrot pieces to the saucepan and simmer for 5 minutes.
5. Rinse the lentils and stew them for a while.
6. Moisten with the vegetable stock. Season with salt and pepper. Let the soup simmer for 30 minutes until the lentils are done. Stir occasionally so the dahl does not burn.
7. Cut the tomatoes into small cubes and add them to the dahl during the last 5 minutes.
8. At the last, add the garam masala.
9. Mixed the soup briefly but not all the way through and add another handful of fresh spinach.
10. Finally, finish the dahl with a few coriander leaves.

Nutritient Values

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