Indian dahl, a spicy lentil soup
Lentils or peas that have been dried and split are called dahl. The soup made from it is also called dahl. In India, Dal is served with the main meal and often eaten with rice or bread. We also eat it regularly a soup for lunch. Lentils are an important source of protein in the vegetarian diet. There are different types of lentils and therefore also different types of dal. We made this soup with yellow lentils from the supermarket. In this dish we used a few Indian spices. Using these is optional so if you don't have them, make this dish without it and it's still delicious.
Raciones:
Ingredientes
- 250 gr yellow or orange lentils
- 1 1/2 liter water
- 1/2 teaspoon turmeric
- 1 table spoon sunflower oil or ghee
- 1 teaspoon cumin seeds
- 1 teaspoon grated ginger
- 1/2 teaspoon asafoetida (optional)
- 1 chili peper, finely chopped
- 3 medium sized tomatoes, finely chopped
- 2 teaspoons salt
- 1 table spoon finely chopped parsley or coriander
- 1 lemon in slices
Instrucciones
- Wash the lentils well under warm running water until the oil is gone. Then let them drain.
- Bring the water with the turmeric to a boil and add the lentils. Let them cook for about 30 minutes until the lentils are completely soft. Stir regularly.
- Heat the sunflower oil or ghee in a small saucepan. Fry the cumin seeds for a minute or two until you smell the spices. Now add the ginger, the chilli and the asafoetida, along with the chopped tomatoes. Let everything cook for a few minutes, stirring well.
- Now add the spice mixture to the lentils and let them cook together for a while.
- Now add the salt, taste and season.
- Ladle the soup into a bowl and garnish with some parsley and a slice of lemon.
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