Peanut Dal with Yogurt Curry

For the peanut dal with yogurt curry, score the tomatoes and blanch in boiling water, peel off the skin. Bring the lentils to a boil with 400 ml of water and the tomatoes, then cook on low heat for 20 minutes, stirring occasionally.

Chop the peanuts, wash the chili peppers and cut them into fine rings. Add both to the lentils with sugar beet juice (or maple syrup), turmeric and chili powder, salt and simmer for another 5 minutes.

Heat the ghee in a pan, add the mustard seeds and curry leaves. When the grains start to pop, add asafoetida, stir briefly and add everything to the lentils.

Stir in lemon juice and serve sprinkled with cilantro or parsley. For the yogurt curry, stir yogurt with 700 ml water for 2-3 minutes until it is frothy.

Wash chili peppers (fresh) and cut into fine rings. Mix half of them with flour, sugar beet juice and turmeric with the yogurt, put in a pot and cook for 10 – 15 minutes, stirring frequently.

In a hot pan with oil, fry the fenugreek seeds, mustard seeds, cumin seeds, coarsely broken dry chili pepper and curry leaves for about 1 minute, stirring constantly.

Add asafoetida and stir again very briefly. Add the spice mixture to the yogurt mixture and simmer on low heat for 3 minutes. Serve the peanut dal with yogurt curry sprinkled with the remaining chili rings.

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