Easy Dal – lentil soup – Serves 3-4
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Ingredients:
- 1 cup toor dal (can be replaced with yellow split moong dal)
- ½ tablespoon oil
- ¼ teaspoon black mustard seeds (replace with ½ teaspoon cumin seeds if using moong dal)
- Pinch of asaefotida
- 1 teaspoon Ginger paste
- 1 teaspoon turmeric powder
- 2 ½ teaspoon red chilli powder (or adjust per hot taste)
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ¼ cup finely chopped tomatoes
- 6-7 fresh curry leaves
- 4-5 kokum pieces
- ½ tablespoon jaggery (optional)
- 1 ½ teaspoon salt (or adjust to taste)
- 1 teaspoon mango powder or 2 teaspoon lemon juice
- 1 tablespoon chopped coriander
Method:
- Wash and soak the toor dal in 3 ½ cups of water.
- In a pressure cooker, heat the oil on medium heat. Add black mustard seeds and let splutter. Add the asaefotida.
- Mix ginger paste, turmeric, red chilli, cumin and coriander powder with 1 teaspoon water and add to the oil with the curry leaves. Cook for little less than a minute.
- Add the chopped tomatoes and stir well. Add kokum and jaggery with ½ cup of water and cook on high for 2 minutes.
- Add the toor dal with the water it was soaked in, stir well, add salt and pressure cook for 3 whistles or 15 minutes on medium-high.
- Run cold tap water over the hot cooker to cool down faster. Open the lid cautiously.
- Place the cooker back on medium heat for 2-3 minutes – adjust spices if required.
- Garnish with the chopped coriander.
- Serve hot with plain rice and ½ teaspoon of ghee.