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Lentil Soup

Here's another great Ayurvedic recipe from Rekha!  You'll need to make the sweet spice recipe as well - find it at http://www.reverencegardens.com/recipe/452

I believe that Rekha also included eggplant in this dish at the luncheon. 

1/2 cup toor dal or moong dal or any other dal (lentils)2 teaspoon oil
1 medium sized onion, 2 small tomatoes
1 teaspoon tamarind pulp, or 2 teaspoon lemon juice
½ teaspoon cayenne pepper,
2-3 curry leaves,
2 teaspoon sweet spice powder(recipe below), or 1 teaspoon coriander and 1 teaspoon cumin powder
1 teaspoon turmeric powder,
1/4 teaspoon hing (also known as asafoetida powder),
1 teaspoon mustard seeds and cumin seeds,
2 teaspoon brown sugar or sugar
grated fresh or dry coconut, coriander leaves, salt to taste

Pressure cook or stove top simmer the dal till soft.

Remove from the cooker and mash it.
Chop onions and tomatoes.
Heat 2 teaspoon oil in a pan. Add mustard seeds and cumin seeds. When they pop, add hing, turmeric powder, curry leaves, and cut onion and tomatoes. Add sweet spice. Fry for sometime or till the onion turns light brown. Add mashed dal and 1 cup water. Stir. Cook on high heat and when bubbles rise on the top, turn the heat to medium. Add salt, brown sugar, tamarind pulp, coriander leaves and coconut. Mix well and simmer.
We serve with plain rice, pulao, or chapatis. That way it makes complete protein.

 


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