Indian dal with pan-fried arctic char

Dal – Basic ingredients

• 200 g red lentils
• 850 ml water
• 1 large piece (3 cm) ginger, grated
• 3 cloves garlic, crushed
• 2 tsp Spanish rock salt
• 1 tsp turmeric powder

Masala

• 1–2 tsp ghee or neutral oil
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tsp coriander seeds
  
• 2 onions, chopped
• 2 large tomatoes, chopped
  
• 1 tbsp garam masala
• 1 tsp chili powder
• 1 tsp turmeric powder
• 1 tsp coriander powder
• salt to taste

Tadka

• 1 tbsp ghee or neutral oil (e.g. rapeseed oil)
• 1 tsp cumin seeds
• ½ tsp chili powder

Finish

• juice of half a lemon

Fish

• 4 Arctic char fillets (180–200 g each)
• 2 tbsp Extra virgin olive oil
• 1 tsp Chili Allrounder seasoning
• Salt to taste

Preparation

1. Prepare the lentils: Rinse the red lentils and soak them for 40 minutes.
2. Cook the dal: Cook the soaked lentils with water, ginger, garlic, salt and turmeric for 15–20 minutes until soft.
3. Prepare the masala: Heat ghee in a pan and toast the cumin, mustard seeds and coriander seeds. Add the onions and fry for 2–3 minutes. Then add the garam masala, chili, turmeric and coriander powder and toast briefly. Add the tomatoes and salt and simmer for 10 minutes.
4. Combine the dal and masala: Add the cooked lentils with their cooking water to the masala, stir and simmer over medium heat for approx. 15 minutes.
5. Prepare the tadka: Heat ghee and toast the cumin seeds for a few seconds. Turn off the heat and stir in the chili powder. Immediately pour over the dal, stir and leave to rest for 10 minutes.
6. Pan-fry the Arctic char: Heat oil in a pan and fry the fish fillets skin-side down for a few minutes until crispy, then season with Chili Allrounder.
7. Finish: Season the dal with lemon juice, plate up with the fish and serve with fresh coriander or fresh parsley.

Enjoy your meal!