Although it sounds like a lot of food to make on a tiring day like this, believe me I finished all this cooking in less than an hour. Sometimes, the simplest of dishes can make a great meal like this one. So, I thought of sharing these recipes with those of you who also experience such bad days like mine.
A lentil soup tempered with curry leaves, mustard seeds, cumin seeds and crushed garlic from Northern India.
Preparation Time : 15 minutes
Cooking Time : 20 minutes
Serves : 4
1/2 cup of yellow lentils (toor dal)
1 green chilli finely chopped
1 tsp turmeric powder
1 tsp red chilli powder
1 small onion finely chopped
1 small tomato finely chopped
salt to tast
a few corriander leaves finely chopped
2 cups of water
For the tadka:
2 tbsp of oil
1/2 tsp of asafoetida (hing)
1 tsp cumin seeds
1 tsp mustard seeds
a few curry leaves
2-3 cloves of garlic crushed with the skin
- Wash the dal nicely and pressure cook with water, onions, tomato, turmeric powder, chilli powder and salt. Remove 3 whistles and let it cool for a while
- Take a tempura vessel or a pan add some oil to it.
- When the oil is hot, add the mustard seeds, cumin seeds, hing, the curry leaves and the crushed garlic and fry for 1 minute.
- Add this to the dal
- Finally garnish it with finely cut coriander leaves.