Saturday, 12 May 2012

Lentil Soup (Dal)

Dal, which is also known as lentil soup in the Western world is commonly served with rice in Nepal. It is one of the main components of Nepal's national food, Dal Bhat.


1 cup red (yellow, black) lentils, rinsed well
1 tablespoon peeled crushed fresh ginger
1 teaspoon seeded, chopped fresh green chili
1 teaspoon salt
1/2 tamarind concentrate
1 teaspoon vegetable oil
1/4 black mustard seed
2 teaspoon turmeric

1 teaspoon cumin
1/2 teaspoon garam masala
2 tablespoon lemon juice
1 tablespoon chopped coriander
3 cups of water


Bring water to boil in pan over medium heat. Add lentils. Reduce heat and simmer covered until lentils are tender, about 15 minutes. They should break easily when pressed between thumbs and index fingers. Remove from heat.


Puree this mixture with ginger and green chili in blender until smooth. Return to pan and bring to simmer. Add salt, and tamarind and stir to dissolve the tamarind. Remove from heat.


Heat oil in a 6-inch skillet over medium-low heat. Fry black mustard seeds as well as turmeric, cumin, garam masala for a few seconds. As soon as the mustard seeds start popping remove from heat and pour contents of pan over the lentil mixtures. Simmer 2 to 3 more minutes. 

Cover and let stand for a few minutes to help develop the flavors. Garnish with lemon juice and coriander. Serve hot with rice.


Pamela Jackson said...

comfort without the guilt

Post a Comment

Twitter Delicious Facebook Digg Stumbleupon Favorites More