cumin, Curries Without Worries, curry, dal, Indian cooking, Indian soup, lentils, red lentils, soup, Sudha Koul, tumeric
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.