Split and skinned urad dal is a fast-cooking and easily digestible protein, with a mild flavor and creamy texture when cooked that makes it a perfect base and added nourishment for quick on-the-go cream soups. The slightly floury taste of cooked urad dal also pairs beautifully with spicy seasonings and tangy and sweet flavors — ideal, in other words, for a fast and simple Indian-style cream of corn soup with tomatoes and spices. Warming, nourishing and easy to assemble, this is a great soup for a light cold-weather lunch or dinner when you haven't much time. And as with many other spicy soups, the flavors of leftovers develop overnight into an even richer tasty bowl.
Urad dal and black mustard seeds are easily found in any Indian or Asian grocer.
|Indian-Style Spicy Cream of Corn Soup|
|Recipe by Lisa Turner|
Published on December 21, 2011
A simple warm and nourishing Indian-style spicy cream of corn soup — with the "cream" supplied by puréed protein-rich urad dal
Other corn recipes you may enjoy:
Homemade Creamed Corn
Roasted Corn and Jalapeño Cheese Soup
Black-Eyed Pea Soup with Corn and Dill
Quinoa Soup with Corn
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