Description
Lentil Curry Soup: Nothing is more comforting than warm daal on a cold day!
Ingredients
- ½ cups Red Split Lentil
- ½ cups Yellow Split Peas
- ½ cups Green Split Peas
- 4-½ cups Water
- ½ Tablespoons Turmeric Powder
- 3 teaspoons Salt
- 3 Tablespoons Cooking Oil, Divided
- 1 teaspoon Cumin Seeds
- 1 teaspoon Coriander Seeds
- 1 teaspoon Fenugreek Seeds
- 5 whole Dried Red Chilies
- 1 whole Onion, Finely Diced
- 3 whole Garlic, Thinly Sliced
- Freshly Chopped Cilantro Or Parsley, For Garnish
Preparation
Note: This recipe can made with any of the lentil varieties. Cooking time should be adjusted accordingly.
Rinse all the lentils until water runs clear. (Soaking lentils for a few hours prior to cooking reduces the cooking time.)
Place lentils in a large pot with the water, turmeric, salt and 1 tablespoon of oil. The water to lentil ratio should be around 3:1. Bring to a boil and simmer about 40 minutes, until daal has a consistency of porridge. Set it aside. (The consistency is based on personal preference. I prefer a thicker daal to serve with rice.)
In a separate skillet over low heat, toast cumin seeds, coriander seeds, fenugreek seeds and dried red chilies. Set the spice mix aside.
In the same skillet, heat remaining oil and sauté onions and garlic until they brown. Add the spice mix and __cook for a minute or so. Carefully pour the onion, garlic and spice mix over the cooked daal. Garnish with freshly chopped cilantro or parsley.
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