Mom's Daal {Lentil Curry Soup}
By: M Khan
Published: Saturday, January 14, 2017 - 5:18pm

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

1 *This recipe can created with any of the lentil varieties. Cooking time should be adjusted accordingly. 2 1: Rinse all the lentil together until the water runs clear. 3 *Soaking the lentil for a few hours prior cooking, reduces the cooking time. 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. 5 *The consistency is based on personal preference. I prefer a thicker daal to serve with rice. 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. 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. 8 Serve with warm white rice, pita bread or as a soup with some onion crisps on top.

About

Nothing is more comforting than a warm daal on a cold day!