Lentil Soup

Here is an easy recipe for making tomato daal, and Indian lentil soup. This recipe uses yellow mung/moong beans. Best served hot with rice or Indian breads.

INGREDIENTS

1 cup – yellow mung lentils, rinsed, and soaked for a couple of hours
3 medium tomatoes – diced to 1-inch pieces
1 medium onion – diced roughly
¼-tsp – turmeric
1 tbsp – peanut of vegetable oil
¼-tsp – asofoetida
1 tsp – urad daal
1 tsp – fenugreek seeds
1 tsp – mustard seeds
1 tsp – cumin seeds
2 dried red chilies
6 to 8 curry leaves (optional)
Salt to taste

INSTRUCTIONS

Place the soaked lentils, diced tomatoes, and 3 cups of water in a deep sauce pan. Add a drop of oil, and cook over medium high heat.
When the lentils are about half-done, add the roughly diced onion and continue to cook till the lentils are fully done. Add ¼-tsp turmeric and stir well. Continue to cook on low.
In a separate fry pan, add 2 tbsp peanut or vegetable oil. Add 1 tsp urad dal and 1 tsp fenugreek seeds. Heat over medium high heat till the grains are light brown.
Add 1-tsp mustard seeds and the dried red chilies.
When the mustard seeds start to sputter, add 1 tsp cumin seeds, and continue to cook for about 60 seconds.
Add ¼-tsp asofoetida, and immediately add the curry leaves (Careful – the hot oil will sputter and splash!).
Add this mixture to the lentils-tomato-onions mixture, and stir well.
Add salt to taste. Cook for an additional 5 minutes. Serve hot.

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