1. 1

   Step 1

   Melt 45 g ghee in a large pot over medium-high heat.

2. 2

   Step 2

   Add 2 cinnamon sticks and toast for 30 seconds.

   Timer 1 min
3. 3

   Step 3

   Add 150 g finely chopped onion, 20 g grated ginger, 20 g grated garlic, and 2 bay leaves.

4. 4

   Step 4

   Sauté the mixture for 3 minutes until the onion is translucent, stirring regularly.

   Timer 3 min
5. 5

   Step 5

   Add 1 EL coriander powder, 1 EL cumin powder, 1.5 TL turmeric, 0.75 TL cardamom, and 0.25 TL cloves. Stir for 30 seconds.

   Timer 1 min
6. 6

   Step 6

   Stir in 100 g red split lentils until well coated in the spices.

7. 7

   Step 7

   Pour in 1 l vegetable stock and 3 g salt. Bring the mixture to a simmer.

8. 8

   Step 8

   Reduce heat to medium, cover with a lid, and simmer for 15 minutes.

   Timer 15 min
9. 9

   Step 9

   Add 1200 g chickpeas, 240 ml water, and 1 g baking soda to the pot.

10. 10

    Step 10

    Increase heat to return to a simmer, then reduce heat slightly.

11. 11

    Step 11

    Simmer uncovered for 30 minutes until the lentils break down into a thick gravy.

    Timer 30 min
12. 12

    Step 12

    Serve the curry warm with rice, yogurt, and fresh coriander.

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