While using up the last of the Christmas roast chicken leftovers in chicken salad sandwiches, I needed a soup idea that was both quick and delicious. This Dal recipe is from Curries Without Worries, a cookbook I’ve been using for over 18 years. You can imagine how delighted I was to discover that author Sudha Koul has a blog of her own. Click here to visit her site and discover more of her wonderful Indian recipes.
1 cup lentils
6 cups water
salt to taste
3 ripe medium tomatoes, chopped
1 large onion, finely chopped
2 garlic cloves, minced
2 tablespoons fresh ginger, finely chopped
4 tablespoons GHEE
1 teaspoon ground tumeric
1 teaspoon whole cumin seeds
2 dry red hot peppers
1/2 cup fresh coriander, chopped
Bring all ingredients, EXCEPT fresh coriander, to a boil on high heat. Reduce heat to low and cook until the DAL is tender. This should take 20-30 minutes, depending on which DAL you use.
When DAL is done, sprinkle coriander on top, stir and serve hot.