In a bowl, mix yogurt, tandoori spice mix, lemon juice, minced garlic, grated ginger, and salt. Add the sturgeon fillets to the marinade and coat well. Cover and refrigerate for at least 1 hour.

Cooking the Lentil Daal

Cook the Lentils

In a pot, combine beluga lentils and water. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until lentils are tender. Drain any excess water.

Sauté the Aromatics

In a separate pan, heat some oil over medium heat. Add chopped onion and sauté until translucent. Add minced garlic, grated ginger, cumin, turmeric, and salt. Cook for another 2-3 minutes.

Combine Lentils and Spices

Add the cooked lentils to the sautéed mixture and stir to combine. Cook for an additional 5 minutes, then stir in chopped cilantro.

Grilling the Sturgeon

Grill the Sturgeon

Preheat the grill to medium-high heat. Grill marinated sturgeon fillets for about 4-5 minutes on each side or until fully cooked and flaky.

Making the Yogurt Sauce

Prepare the Yogurt Sauce

In a bowl, mix plain yogurt, grated cucumber, chopped mint, and salt to taste. Stir until well combined.