Image may be NSFW.
Clik here to view.
A Turkish-inspired masoor dal recipe that weaves the goodness of root vegetables in a wholesome, comforting soup.
Masoor dal (red lentil) is among the most malleable of legumes – once it reaches a boil, it doesn’t take long for it to mush up. Plus it has a mild taste that makes eminently suitable for playing host to assorted vegetables. These qualities of masoor make it work beautifully as a base for soup.
Image may be NSFW.
Clik here to view.
You Need:
- Masoor dal (red lentil) – 1 cup [buy here]
- Potato – 1 medium
- Carrot – 2 medium (~150 grams)
- Spinach – 3-4 leaves
- Onion – 1 medium
- Green chili – 1 (more if you want it hotter)
- Pepper corns – 6-7
- Salt – 1/3 teaspoon
- Turmeric powder – 1/3 teaspoon
- Fresh coriander leaves – a few sprigs for garnishing
- Ghee or butter – 1/2 tablespoon
For the tadka:
- Amchoor powder* (raw mango powder) – 1/3 teaspoon
- Red chili flakes/paprika powder – 1/3 teaspoon
- Garlic – 4 small cloves (~1 teaspoon when chopped)
- Ghee or butter – 1/2 tablespoon
- Salt – a tiny pinch
*If you don’t have amchoor powder, substitute with a squeeze of half a lime in the end.
Image may be NSFW.
Clik here to view.
How To Make Vegetable Red Lentil Soup:
1. Prep the ingredients
Wash red lentil in 3-4 changes of water or till the water runs clear. Soak it in two cups of plain water for an hour.
Image may be NSFW.
Clik here to view.
Peel the onion. Scrape the carrot. Chop both into 1-cm cubes.
Image may be NSFW.
Clik here to view.
Peel the potato. Chop it into similar small pieces.
Image may be NSFW.
Clik here to view.
2. Cook
Heat half a tablespoon of ghee or butter in a thick-bottomed pan or pressure cooker. Add to the pan the chopped onion, carrots, potatoes, pepper corns and green chili. Sauté for five minutes or till the onions are translucent.
Image may be NSFW.
Clik here to view.
Mix 1/3 teaspoon of turmeric powder with the vegetables. Drain the soaking red lentil and transfer it to the pan.
Image may be NSFW.
Clik here to view.
Cook together for a minute, then add three cups of hot water along with salt to taste. Tear the spinach leaf into small pieces and plop them too into the pan.
Image may be NSFW.
Clik here to view.
If using an Indian-style pressure cooker, lock its lid and keep the heat on high till you hear a whistle. Then set the heat to low and cook till the second whistle. Switch off the heat and let the cooker release steam naturally.
Image may be NSFW.
Clik here to view.
If not using a pressure cooker, let the dal and vegetables simmer till they are soft and give way when pressed.
Crush vegetable pieces slightly so that they blend into the dal – you could do this in a food processor or using a hand blender or potato masher.
We are now ready for the final touch – the tadka.
3. Do the tadka
Heat half a tablespoon of butter or ghee in a tadka ladle. When it melts, add to it finely chopped garlic. Keep stirring/swirling to prevent burning. Toast the garlic till they are gold-rimmed. Switch off the heat and add to the sizzling garlic a pinch of salt and half a teaspoon each of red chili powder + amchoor powder.
Image may be NSFW.
Clik here to view.
Ladle the dal into serving bowls and sprinkle freshly chopped coriander leaves. Drizzle the chili-garlic tadka all over. And that’s it – vegetable red lentil soup is ready – dig in! Serve hot as a soup or on the side with a bigger Indian meal.
Image may be NSFW.
Clik here to view.
Meal below: vegetable red lentil soup, methi gobhi, kachumber, potato fries, chapatis.
Image may be NSFW.
Clik here to view.
Notes:
Variation: experiment with other vegetables in this soup: cauliflower and sweet potato, for example.
Like the idea of combining vegetables with dal? Then you should check out these recipes:
The post Vegetable Masoor Dal: Red Lentil Soup appeared first on The Steaming Pot.