Indian Lentil Soup (dal Shorva)

Total Time: 36 mins Preparation Time: 1 min Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 1/2 cups mung beans or 1 1/2 cups red lentils or 1 1/2 cups yellow lentils
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1 teaspoon cumin
• 1/4 teaspoon cardamom
• 2 -3 curry leaves or 2 -3 bay leaves
• 6 cups chicken stock (preferably home-made) or 6 cups vegetable stock (preferably home-made)
• 3 tablespoons vegetable oil or 3 tablespoons ghee
• 2 teaspoons mustard seeds
• 2 garlic cloves, finely chopped
• salt and pepper
• 1/2-1 lemon

Recipe

• 1 rinse the beans or lentils.
• 2 bring to a boil with the stock, turmeric, cayenne, cumin, cardamom and curry/bay leaves.
• 3 let simmer until the beans or lentils are very soft (ca 30 minutes).
• 4 if using bay leaves, remove them now. curry leaves can be left in the soup.
• 5 run the soup quickly in a blender to a not too smooth consistency (or mash the lentils/beans with a ladle).
• 6 sautee the garlic and mustard seeds lightly in the fat and add to the soup.
• 7 let simmer for another 5 minutes.
• 8 add salt, pepper and squeezed lemon to taste.
• 9 serve hot with pita or paratha bread.