Dal Soup

A bowl of Mom's patented Dal Soup (lentil soup) was always a perfect antidote – a sign that Mom was around and all was well with the world. Nope, it doesn’t really matter that one is in one’s 30s and has two children of one’s own – having Mom around is always soothing, and, for me, it is always associated with the scents of clove, cinnamon and bay leaf wafting from her lentil soup.

Ingredients: 
For the soup:
1 cup masoor dal (split red lentils), washed thoroughly under cold running water
3-4 onions
6 large tomatoes
5-6 cloves garlic
1 inch piece of ginger
1/2 tsp chili powder (optional)
Salt
6 cups water (or stock)
For the tempering:
1 tbsp ghee
2 bay leaves

½ inch stick of cinnamon
3-4 cloves
Serve with:
Lime wedges
Butter
Pav from the local bakery
Onions, finely chopped
Preparation: 

Combine all soup ingredients and pressure-cook for 1 whistle (or cook in a pan until the lentils are tender). Cool slightly and process in a blender. Strain and return to a large pot. Temper just before you serve.

To temper (if the soup has cooled down, reheat before you start tempering), heat ghee, add the spices and stir until the aromas are released. Quickly pour the tempering over the boiling soup, and then stir and cover; only uncover at the table.

Serving suggestions: 
As a soup, serve with chopped onions, lemon wedges and butter on the side, or add fresh pav a cachumber of onion tomato and cucumber, finely chopped, and steamed rice for a quick and wholesome, supremely satisfying meal.

Servings: 
2 to 3 as a main course; 4 to 5 as a soup

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