No matter how hard I try I can't seem to follow exact recipes for Indian or Pakistani dishes. I almost always guesstimate the spice quantity and that's how I like it. So if I don't specify the quantity for an ingredient below, you need to figure it out. Sorry!
Ingredients:
- 1 cup moong ki daal (yellow lentils)
- 1 tbsp minced garlic / garlic paste
- 1 tbsp minced ginger / ginger paste
- 3 tbsp tomato paste (comes in a can)
- 1/2 large tomato, chopped
- 1/2 a jalapeno pepper, chopped
- 1 tsp paprika
- 4-6 curry leaves
- 1 tbsp lemon juice
- water
- haldi
- red chilli powder
- salt
- cumin or zeera seeds
- cilantro
- a clove of garlic, finely sliced
- a small onion, finely sliced
- crushed red pepper / whole red chilli peppers
- olive oil
Method:
Soak the lentils overnight in 2 - 3 cups of water. This speeds up the cooking process. If you're unable to do so, just continue on with the recipe.
Combine lentils, ginger and garlic paste, olive oil, tomato paste, lemon juice, tomato, jalapeno pepper, paprika, curry leaves, haldi, salt, red chili powder in a pot. Add 3 cups of water. Bring to a boil on the stove, then add 1/2 cup water and simmer on low for an hour or until the lentils and tomato have all broken down and the ingredients have fused together. During this time you should check the pot every 10 mins or so and stir it to make sure there's enough water (add 1/4 cup at a time, as needed) and that the lentils aren't sticking to the bottom of the pan. After this process you can thicken the soup according to your liking by adding more water or cooking the water down.
In a separate pan, heat some oil. Add finely sliced onions and brown them. Add finely sliced garlic, cumin seeds, crushed red pepper, saute until everything is toasted and add the contents of the pan to the lentil soup pot while its still hot. Chop cilantro and mix in. Sprinkle with freshly squeezed lemon juice (2 tsp) and more fried onions if desired. Serve over basmati rice or drink it up with a spoon =)
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