MASOOR DAL (Red lentil soup)
A friend recently asked for a recipe using red lentils, so I made some dal, which is kind of like soup, so I could note the ingredients and proportions. Yummy!
¾ cup red lentils
2.5 cups water
½ tsp salt
2 thin slices ginger
½ tsp turmeric (scant)
1-2 tbsp butter
½ tsp cumin seeds
1 tbsp thinly sliced onion
¼ tsp coriander powder
¼ tsp cayenne (or less)
1 mild green chile, (I use a deseeded jalapeno)
2-3 tbsp cilantro, chopped
Wash the lentils (I put them in a medium bowl, fill with water, rub with my fingers and then drain, and repeat 4-5 times until water is somewhat clear), and then fill with water again and let the lentils soak for about 30 minutes.
In a 2 qt or so pot, add the lentils, water, salt, ginger and turmeric. Bring to boil and then simmer on a low flame until done, about 15-20 minutes.
In a separate small frying pan, melt the butter, when hot add the cumin seeds, then onions, when onions are brown add chile and the coriander and cayenne powders, stir a few times, then add the cilantro, stir again a few times, and then pour this mixture over the lentils. Give it a good stir, and you’re done! I like to have this with rice and an Indian veggie dish. Also as a plain soup, with a squeeze of lemon.
This recipe, though not one of our family traditionals, has become one. It's adapted from Madhur Jaffrey's Red lentil soup recipe in Indian Cooking.
I love this book, and I've made almost half the recipes. I began with my mom's copy, as a 14-year-old learning how to cook (mom refused to "teach"... her advice was just watch... something i didn't have the patience for as a teen). This book gave me the skills and understanding to be able to watch my mom and understand her truncated instructions. And many years later, in NYC, I got to meet Madhur Jaffrey in person, well actually shake her hand and tell her how much I love her work! It was after a reading from Shashi Tharoor's Riot. Madhur was first an actress, before her cooking eclipsed her other talent!
Masoor Dal
Ingredients (serves 2-4)
2.5 cups water
½ tsp salt
2 thin slices ginger
½ tsp turmeric (scant)
1-2 tbsp butter
½ tsp cumin seeds
1 tbsp thinly sliced onion
¼ tsp coriander powder
¼ tsp cayenne (or less)
1 mild green chile, (I use a deseeded jalapeno)
2-3 tbsp cilantro, chopped
Wash the lentils (I put them in a medium bowl, fill with water, rub with my fingers and then drain, and repeat 4-5 times until water is somewhat clear), and then fill with water again and let the lentils soak for about 30 minutes.
In a 2 qt or so pot, add the lentils, water, salt, ginger and turmeric. Bring to boil and then simmer on a low flame until done, about 15-20 minutes.
In a separate small frying pan, melt the butter, when hot add the cumin seeds, then onions, when onions are brown add chile and the coriander and cayenne powders, stir a few times, then add the cilantro, stir again a few times, and then pour this mixture over the lentils. Give it a good stir, and you’re done! I like to have this with rice and an Indian veggie dish. Also as a plain soup, with a squeeze of lemon.
