Dai – Indian Lentil Dish

Karin Förg: Whether in Benares or possibly Madras, Dai accompanies every India traveler from the far north to deep south. This very spicy lentil dish tastes – at least for a Western European – everywhere on the spot: namely very, very spicy. The Indians serve this lentil porridge like a dip, which they shovel into their mouths with a rolled-up chapati from the bowl …

Soak the lentils in enough water for one night (or about 12 hours).

Drain the water the next morning. Rinse the lentils well, add half of the water and sea salt, and simmer with the lid closed over medium heat for about 15 min.

Heat the oil in a saucepan and fry the flour in it, stirring. gradually extinguish with the remaining water. Stir until smooth and bubble on the turned off stove top for 2-3 min. Add the curry, chili spice and cumin and stir.

Later stir the sauce into the finished, drained lentils and season with the sour whipped cream.

(*) Cumin, also called cumin, is a fruit from the Mediterranean region, which is dried and then either crushed or used whole. The essential oils contained in cumin give it its distinctive, intense fragrance and flavor.

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