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For the apple chutney, peel and chop half of the onions. Peel and chop the ginger as well. Wash the apple, quarter it, remove the core and cut the apple into small pieces.
Heat 1 tablespoon of ghee in a saucepan and sauté the onions for 2-3 minutes over medium heat. Deglaze with apple cider vinegar. Add apple pieces, half of the ginger, garam masala, sugar, cinnamon and mustard seeds.
Cook the chutney over medium heat for about 15 minutes, stirring occasionally. Cut the lime in half and squeeze out the juice. Season apple chutney with salt and 2 tablespoons lime juice and remove from heat.
Rinse the lentils in a sieve and prepare as described on the package. Remove from heat and let rest.
While the lentils are cooking, peel and chop the remaining onion and garlic. Cut the chili pepper in half lengthwise, remove seeds, wash and chop. Wash and finely grate the carrots.
Heat ghee in another pot. Sauté cumin, fennel and chili for 2 minutes over medium heat. Add ginger, garlic and onions and sauté for 2-3 minutes. Stir in the carrots and turmeric.
Add 3 tablespoons of water, garam masala, lime juice and lentils and simmer the dal over low heat for 5 minutes, stirring constantly.
Wash the coriander, shake dry and pluck off the leaves. Salt the dal, divide it into bowls and serve with apple chutney and cilantro.
The recipe Dal with apple chutney is composed of the following macronutrients.
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