Mixed dahl soup

Recipe

You can choose any type of dahls for your mixed dahl soup. I prefer to take dahls varying in textures for making the soups slightly more interesting. Most of the dahl requires 3-4 times water unless specified.

• 1/2 cup dried yellow split peas or pigeon peas
• 1/4 cup dried red lentils
• 1/4 cup black lentils
• 4 cups of water
• 1 inch ginger – grated
• 2 green chillies – finely chopped
• Salt to taste
• 1/2 tsp turmeric powder
• 2 tsp fresh coriander -finely chopped
• 1 tsp dry mango powder
• 1/2 tsp garam masala (optional)
• 1 tsp freshly squeezed lime juice
• A few lime wedges to garnish

For Tempering / Tadka

• 2 tsp butter/ghee (clarified butter)
• pinch of asafoetida (optional)
• 1 tsp cumin seeds
• 1 medium onion- chopped
• 2 tomatoes – roughly chopped
• 2 clove of garlic  – slivers, cut lengthwise
• 1 medium green chilli – split in half  (optional)
• salt to taste

Method

This recipe is a 2 step procedure :

• Boiling the dahl – This can be done either in pressure cooker (faster process) or can be slow cooked in a closed pot/container (takes much longer)

• Tempering

BOILING THE DAHL

Pressure Cooker Method

Now, Indian pressure cookers are not digital cookers. For the Indian cookers, you would need to provide 2 whistles on high flame and then simmer for 10 minutes.

For digital pressure cookers, set your pressure cooker according to manufacturer’s instructions. Bring the pressure cooker up to high pressure over high heat, then lower the heat to stabilize the pressure depending on the type of stove top pressure cooker you’re using. Keep the time setting for 15 minutes.

1. First, take the 1 cup of dahl (after combining all the three dahls) and wash it thoroughly twice.
2. Now, place the dahl in the pressure cooker and add in 4 cups of water, turmeric, salt, grated ginger and chopped chillies. Mix well and close lid to cook. Cook as per your pressure cooker.
3. Once the pressue is released from the cooker, remove the lid and check if the dahl is soft and tender. If not, cook for another 5 -10 minutes.
4. Once cooked, remove from flame and add in the chopped coriander and sprinkle dry mango powder and garam masala

Stove top Slow Cooking Method

1. Take a pot. combine all the dahls and wash thoroughly. Remove the water and add 4 cups of fresh water. Add in turmeric, salt, grated ginger and chopped chillies. Put on high flame and let it come to boil. You will have to keep stirring the dahl in between to prevent it from sticking to the bottom of the pot.
2. Once the water comes to a boil. Simmer the flame and cover the pot with a lid. Cook on low flame for about 45 minutes. Keep stirring in between. Depending on the flame and the surrounding temperature, the dahl might take longer to cook completely.
   
3. Once cooked, remove from flame and add in the chopped coriander an sprinkle dry mango powder and garam masala.

TEMPERING

1. In a pan, take butter/ghee. Put to medium high flame and let the butter/ghee melt.
2. Add in the asafoetida and cummin seeds and let the cummin seeds splutter.
3. Now add in the chopped onions and roast till the onions are translucent and lightly brown toasted.
4. Add in the garlic, split green chilli and toss on high flame for about a minute.
5. Now add in the chopped tomatoes and salt. Saute on high flame for half a minute.
6. Tempering is ready. Remove from flame and keep aside.

For serving, Pour dahl soup in a bowl. Add in some tempering/tadka on the top. Add in some lime juice and garnish with some lime wedges and fresh chopped coriander. Mixed Dahl soup is ready. Serve along with naans, chapati, toasted bread or cooked basmati rice.