How’s your holidays going on? I am enjoying my days with my hubby and some handful friends. The past week was quite hectic so I had prepared myself for Marathon race before hand. :) I have been enjoying this event…loads of new recipes to learn from others and getting a valuable comments from new readers. Thanks Nupur for this wonderful idea of Recipe Marathon! I become so active blogger and you people might have noticed my blog history and I was so slow. ;) Hope I will remain active as well. :)
Now, come to the recipe. Today, I will post a wonderful lentil soup. Actually I tried this soup/daal long time ago – a year or so. We just became fan since our first encounter with this heartwarming soup/daal! This is similar to my version of Daal-Fry, yet it’s different. In this recipe, I used 5 types of different lentils with green spices. It goes well with plain or Jeera -Ghee rice. The end production will be very thick and heavy filling soup. The hint of garlic and coriander will add an awesome fragrance and mind-blowing taste! My hubby always asks me to prepare this soup, so I prepare at least once in month. Hope you guys would like it.
I saw this recipe here. I have adjusted the ingredients and measurement as per my choice. Feel free to add or omit any lentil or ingredient.
Five Lentil Soup Recipe:
Recipe Source: Mansi
1/2 Cup Tuver daal/Pigeon peas | 1/4 Cup (heaped) each – I used Red lentils, Yellow Moong daal, Split Chana daal and white Urad daal | 2-3 big Garlic cloves |A small wedge of Ginger |1/2 Cup Coriander leaved with stems – washed and roughly chopped |2 -3 Green Chilies – I used Indian frozen variety (Please adjust to your heat tolerance level) |1 small Onion – finely chopped |2 tbsp Ghee (clarified butter) |2 tsp Cumin Seeds | A pinch of Asafoetida/ Hing |1 tsp Turmeric pwd | 1 tsp Garam Masala pwd | 1 tsp freshly crushed Black pepper pwd |Salt – to taste | Lemon juice – to taste
1) Mix all the daals and wash with warm water. Let it soak for 15-20 mins and pressure cook with 3 cups of water until very soft and mushy – about 4-5 whistles. Blend this daal into smooth puree adding 1 cup or more hot water. Please adjust the consistency of the soup as per your choice. It should be thicker than regular daal. Keep it ready until needed.
2) Grind the chopped coriander leaves with stems, green chillies, ginger and garlic and salt to taste. Make a smooth paste adding 2-3 tbsp of water.
3) Heat a ghee in a deep pan. Add cumin seeds and let it crackle. To this, add hing and then chopped onions. Sauté it for 2-3 mins until onions become light pink. Now, add that coriander paste, garam masala pwd, black pepper pwd and turmeric pwd. Add the cooked lentil puree and salt to this. Adjust the consistency. Cook on low heat for 10-15 mins. Don’t forget to stir in between as it tends to stick to the bottom of the pan. (See my tips below)
4) Remove from the heat and add a splash of lemon juice. Garnish with the remaining coriander leaves.
Enjoy with warm rice or paratha! Thank you Mansi! :)
Tips: When I prepare my Daal-Makhani, Daal-Fry, any thicker version of daal/soup or even plain rice, I always place my iron griddle under the pan to prevent from sticking the daal or rice to the bottom of the pan. Just place the griddle during idle cooking time on stove. You won’t need to keep an eye constantly or stir all the time. You can do other chores freely. Try this idea! :)
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