Dal soup

Dal soup

By
From
My Feast
Serves
6
Photographer
Chris Chen

Dal is a staple in many Asian countries. This version is soupy and thin. It warms you in winter and gives you energy. The tempering of the garlic, ginger and mustard seeds adds a wonderful rich note, and ghee adds that flavour that you can taste in Indian food, but you’re not sure what it is. This is an ideal vegetarian starter or perfect as an accompaniment to curries.

Ingredients

Quantity Ingredient
1 cup red lentils
1 teaspoon ground turmeric
2 dried long red chillies
1 red onion, finely chopped
1 vine-ripened tomato, chopped
1.5 litres water
garlic
5cm ginger, chopped
1 teaspoon cumin seeds
50g ghee, (see glossary)
1 sprig curry leaves, leaves picked
2 teaspoons black mustard seeds
salt and ground black pepper, to taste

Method

  1. Place the lentils, turmeric, chilli, onion, tomato and water in a saucepan, bring to the boil, then reduce the heat to a simmer and cook for 15 minutes or until the lentils are tender and beginning to break up.
  2. Meanwhile, using a mortar and pestle, grind the garlic, ginger and cumin seeds into a paste.
  3. Heat the ghee in a small heavy-based frying pan over medium–low heat, add the curry leaves, mustard seeds and the spice paste and cook for 4 minutes or just until the mustard seeds begin to pop and the mixture starts to brown.
  4. Pour the spice mixture into the lentils, combine well and simmer for 4 minutes. Season with salt and pepper, then ladle into bowls to serve.
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My
Feast
Peter
Kuruvita
Asia
Asian
island
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