I'm sending this recipe to Priya who is hosting My Legume Love Affair this month, a most popular event started by my dear friend Susan of The Well Seasoned Cook.
Mixed Dal Spicy SoupMore delicious lentil recipes from Lisa's Vegetarian Kitchen:
2 inch piece of Tamarind, soaked in 2 cups of hot water, and pressed through a strainer - reserve the tamarind water and discard the pulp
1/2 cup of toor dal, rinsed
1/2 cup of split mung beans, rinsed
1 tablespoon of peeled fresh ginger, finely chopped
3 fresh chilies, seeded and finely chopped
1 large tomato, chopped
1/2 teaspoon of turmeric
1 teaspoon of sea salt
4 cups of water
1 tablespoon of oil or butter or ghee
1 teaspoon of cumin seeds
1 teaspoon of black mustard seeds
a generous handful of dried curry leaves or 15 fresh curry leaves
2 tablespoons of chickpea flour
1/2 teaspoon of cayenne
1/2 teaspoon of asafoetida
1/4 of fresh parsley for garnish
In a large pot, combine the reserved tamarind water, another 4 cups of water, toor dal, mung beans, ginger, chillies, tomato, turmeric and salt and bring to a boil. Reduce the heat to low and simmer and cook, stirring occasionally, until the legumes are tender - roughly 45 minutes.
Heat the oil in a small sauce pan over medium high heat. When hot, add the cumin seeds and mustard seeds. Stir and fry until the mustard seeds begin to splutter and pop. Next add the curry leaves, chickpea flour, asafoetida and stir and fry for another few minutes. Mix into the dal soup and simmer for another 5 minutes to blend the flavors. Garnish with fresh parsley.
Do add some fresh spinach along with the dal if desired.
Serves 4 - 6
Toor Dal Pumpkin Soup
Toor Dal Palak (Toor Dal & Spinach)
Mung Bean Paneer
Mung Tamarind Dal
On the top of the reading stack: Silk Road Cooking: A Vegetarian Journey by Najmieh Batmanglij
Audio Accompaniment: Tajmahal