Daal, (lentil soups)is something I make five out of seven days of the week. Therefore, I look for newer ideas just before I cook:) I had stumbled upon this recipe on this amazing blogger's space, http://nashplateful.blogspot.com/2013/06/tadka-dal-spiced-indian-lentils.html a while ago. And when I made it, it disappeared from the bowl just like hot cakes would:) This is a stewed lentil soup with a perfect blend of mild spices, tempered with fragrant curry leaves and cumin seeds and dry red chillies.. What makes it even more richer in it's taste is the coconut oil, that imparts its distinct flavor and can make any fussy eater ask for more:)
Masoor daal( Split red lentils)- 1 1/2 cups
Water- as needed
Kashmiri mirch powder-2 tsps
Turmeric powder-1/2 tsp
Onion-1 large, sliced
Tomato-2 medium, cubed
Curry leaves- 10-15
1. In a big, pour the the lentils, along with the water, mirch powder, turmeric powder,onion, tomatoes, green peppers, curry leaves and salt.
2. Turn the stove on to a high heat until the mixture comes to a boil and the reduce and cook until the lentils get cooked and the tomatoes and the onions get mushy.
3. Use a round spoon and give it a good stir so as to partially mash the lentils up and taste to see if it needs any more salt.
4. Transfer to a serving bowl.
5. Heat oil in a saute pan and add the mustard seeds, cumin seeds and allow them to crackle.
6. Put in the dried red peppers and allow them to become crispy and turn darker and then turn off the stove.
7. Put in the curry leaves and wait for them to let out their fragrance and immediately pour the mixture onto the daal in the bowl.
8. Cover immediately with a lid.
9. Serve with plain rice or bread.