Dals and Soups
Dal and vegetable soup
1 cup (200 g) mung dal or green split-peas
8 cups (1.9 liters) water
3 tsp salt
2 bay leaves
1 cinnamon stick, 3-inches (7.5 cm) long, broken in half
1 tsp turmeric
1 tbs butter
10 oz (275 g) assorted vegetables, washed and cubed
1 tbs ghee
1 1/2 tsp cumin seeds
2 dried chillies, crushed
1 tsp grated fresh ginger
1/4 tsp asafoetida
1 tbs chopped fresh coriander leaves
2 lemons, washed and cut into 8 wedges each
Combine the water, salt, bay leaves, and pieces of cinnamon stick in a heavy saucepan or
pot to boil. Put the dal into the boiling water.
When the water comes to a second boil, partially cover the pot, lower to a medium heat, and cook for about 20 minutes, or until the dal grains are quite tender. Remove any froth that collects at the top. Then put in the turmeric and butter. Drop in the cut vegetables, replace the lid, and continue cooking on the same heat until the vegetables are tender and the dal is completely broken up. Let the dal simmer while you prepare the seasonings.
Heat the 2 tablespoons of ghee in a small frying pan and toss in the cumin seeds and the crushed chilli. Stir once. When the cumin seeds darken, put in the grated ginger and the asafoetida and fry a few more seconds. Swirl and tilt the pan, and then pour the seasonings into the dal in one swoop. Cover the pot immediately and allow the seasonings to blend into the dal for 4 or 5 minutes.
Dal should have a thin consistency; if it is too thick, add some hot water.
Toasted mung dal soup with tomatoes
1 cup (200 g) mung dal or lentils
8 cups (1.9 liters) water
3 bay leaves
1 tbs butter
2 1/2 tsp salt
2 tbs ghee
1 tsp mustard seeds
1 tsp cumin seeds
2 dried chillies, crushed
2 tsp grated fresh ginger
1/4 tsp asafoetida
1 tsp turmeric
5 medium-sized tomatoes, washed and chopped
2 tbs lemon juice
1 tbs chopped fresh coriander leaves
Pick through the dal and put it (unwashed) into a heavy saucepan. Place the pan over medium-low heat and dry-roast the dal for 4 – 5 minutes, stirring constantly, until most of the dal grains are slightly browned. Now pour the dal into a metal strainer. Wash the dal under running water and return it back to the saucepan. Add the water, bay leaves, butter and salt. Now place the pan over high heat and bring to a boil. Cover and cook over medium-high heat for 30 minutes.
When the dal begins to break up, heat the ghee in a small saucepan and toss in the mustard seeds. Cover the pan. When they finish sputtering, add in quick succession, the cumin seeds, chillies, ginger, asafoetida, and turmeric. Stir-fry for about 20 seconds, then drop in the chopped tomatoes and turn them with a spoon for a minute or two.
Scrape the tomatoes and spices into the soup, cover, and simmer until the dal is fully cooked and smooth. Finally, add the lemon juice and coriander leaves and stir well.
Sweet Jagannatha´s dal
1 cup (200 g) channa dal or yellow peas
8 cups (1.9 liters) water
3 tsp salt
2 bay leaves
5 medium-sized tomatoes
1 tbs butter
2 tbs ghee or vegetable oil
1/2 tsp cumin seeds
1 tsp grated fresh ginger
1/2 tsp powdered asafoetida
3 tbs grated fresh or 4 tbs dry coconut
2 tbs brown sugar
2 tsp molasses
Soak the dal overnight and leave in a strainer to drain. Bring the water with the salt to a boi
l in a heavy saucepan or pot, then add the dal and bay leaves. Cook partially covered over high heat for 30 – 40 minutes. (Remove any froth that collects on the surface). Then lift the cover, stir the dal several times, and lower to a simmer.
Wash the tomatoes, cut each one into 8 wedges, and add to the dal with the butter. Replace the cover and let the dal simmer while you prepare the seasonings.
Heat the ghee or oil in a small saucepan and fry the cumin seeds. Let them fry for a few seconds, then add the grated ginger, asafoetida, and grated coconut. Fry this mixture for 1 or 2 minutes, stirring constantly. Now pour the ghee and spices into the cooked dal along with the sugar and the molasses. Stir well and simmer for 5 more minutes before serving.
Creamy vegetable soup
3 tbs ghee
2 bay leaves
1 tsp ground coriander
1/4 tsp ground asafoetida
1 1/4 tsp turmeric
1 1/2 lb (675 g) assorted vegetables, washed and diced
6 cups (1.4 liters) water
3 tsp salt
1/4 tsp pepper
2 cups (475 ml) milk
2 tbs butter
3 tbs white flour
Heat the ghee in a heavy saucepan. Fry the bay leaves, coriander, asafoetida, and turmeric for a few seconds, then immediately add the diced vegetables. Stir-fry the vegetables for 4 – 5 minutes, allowing them to brown in spots. Now add the water, salt, and pepper. Cover and simmer over medium-low heat (stirring occasionally) until the vegetables are tender and soft. While the vegetables are cooking, heat the butter over medium heat in a small saucepan. Add the flour and stir-fry carefully for 1 or 2 minutes until it begins to brown. Add the hot milk. Whisk the mixture constantly for about 2 minutes, until the sauce is fairly thick. Mix it into the soup and heat just until boiling.