Mom's Daal {Lentil Curry Soup}
Total Steps
8
Ingredients
14
Tools Needed
1
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Endless Food AffairIngredients
- 1/2 cups Red Split Lentil
- 1/2 cups Yellow Split Peas
- 1/2 cups Green Split Peas
- 4-1/2 cups Water
- 1/2 tablespoons Turmeric Powder
- 3 teaspoons Salt
- 3 tablespoons Cooking Oil
- 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(optional)
Instructions
Step 1
*This recipe can created with any of the lentil varieties. Cooking time should be adjusted accordingly.
Step 2
1: Rinse all the lentil together until the water runs clear.
Step 3
*Soaking the lentil for a few hours prior cooking, reduces the cooking time.
Step 4
2: Place the lentil mixture in a large pot with water, turmeric, salt and one tablespoon of oil. The water to lentil ratio should be around 3:1. Bring it to boil and simmer about 40 minutes, until the daal has a consistency of porridge. Set it aside.
Step 5
*The consistency is based on personal preference. I prefer a thicker daal to serve with rice.
Step 6
3: In a separate skillet, over low heat toast cumin seeds, coriander seeds, fenugreek seeds and dried red chilies. Set the spice mix aside.
Step 7
4: In the same skillet, heat oil and sauté onions and garlic till they brown. Add the spice mix and cook for a minute or so. Now carefully pour the onion, garlic and spice mix over the cooked daal. Garnish with freshly chopped cilantro or parsley.
Step 8
Serve with warm white rice, pita bread or as a soup with some onion crisps on top.