Ingredients

The following ingredients have 2 Servings
  • 1/3 cup red lentils (masoor dal)
  • 1/4 cup petite yellow lentils (yellow mung dal or use red lentils)
  • 3.5 cups water
  • 2 tsp oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp black mustard seeds
  • a generous pinch of asafetida (omit if you do not have gluten-free asafetida to make gf)
  • 1 hot green chili (finely chopped)
  • 1 cup chopped red or white onion
  • 5 or more cloves of garlic (finely chopped)
  • 1 inch of ginger (finely chopped)
  • 1 tsp ground coriander (or garam masala )
  • 1/2 tsp turmeric
  • 1/4 tsp or more cayenne/red chili powder (optional)
  • 1 large tomato (chopped small)
  • 1 tsp lemon juice
  • 1 tbsp water
  • 3/4 tsp or more salt
  • 1/3 cup packed chopped cilantro

Instruction

  • Wash the red and yellow lentils, drain. Combine in a saucepan with water over medium heat. Cook for 18 to 20 minutes or until yellow lentils are tender. Reduce heat to low and simmer.
  • Meanwhile make the tempering. Heat oil in a skillet over medium heat. when the oil is hot, add the cumin seeds and mustard seeds. Let them start to sizzle and pop. the cumin seeds should change color and get fragrant. Add asafetida, chili, onion, garlic, ginger and a pinch of salt. Cook until translucent. about 5 minutes. Stir occasionally.
  • Add coriander, turmeric, cayenne and mix well. Add tomatoes, lemon juice and a tbsp of water and mix. Cook until the tomatoes are saucy. Mash the larger pieces. About 6 minutes.
  • Add the cooked lentils to the skillet (or the skillet contents to the lentil saucepan).
  • Add salt and half of the chopped cilantro, and continue to simmer the soup for 3 to 4 minutes or until bubbling. Taste and adjust salt and spice. Add a dash of lemon juice if needed.
  • Garnish with cilantro and serve hot with rice or flatbread with a side of roasted veggies or Indian spiced vegetable side.