Bringing the Indian flare to your kitchen with this Dhal recipe, better known to our western world as lentil soup! I learned this one back in days when I lived in the temple as a monk. I've changed the recipe a little bit, throughout the years but the essence is still there. Deliciously irresistible!
- 1 cup of red lentil dhal
- 5 cups water
- 1 Tbsp salt
- 1 tsp turmeric
- 1 tsp mustard seeds
- 1 Tbsp of cumin seeds
- 2 Tbsp of lime juice
- 1 cup of green bell pepper (cut medium dice)
- Dry dill weed (for garnish)
STEP 1: Clean and wash the dhal.
STEP 2: Using a medium sauce pan, heat the oil on medium heat.
STEP 3: Then add the mustard seeds, make sure you semi-cover the pan until all the seeds pop. Then add the cumin seeds and pepper.
STEP 4: Add the dhal and sauté for 2 minutes. Pour the water, salt and ginger and bring to boil. Once the mix is boiling, lower the heat and let it simmer for about 15 to 25 minutes, or until the dhal softens.
STEP 5: In a high speed blender pour the dhal mix and blend till smooth.
STEP 6: Optional: garnish with dry dill weed. Serve hot!
Voila to that! Remember to dedicate your food before eating. -Govinda