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Lost in Panslation - Kumud's Yellow Dhal Soup
Steps
- Wash the dhal in a mixing bowl with water - wash it twice and then add the fresh water and let the dhal soak in the water whilst you are preparing your other ingredients
- Heat the sunflower oil in a saucepan
- Add to the heated oil the mustard seeds, cumin seeds and asafoetida powder concurrently (this disperses the flavours)
- I then added the sliced shallot and chopped garlic and ginger, letting the shallot sweat a bit
- Add the passata and stir well
- Whilst this cooks, add in your salt, turmeric, dhal masala and let it simmer for just under 5 minutes for all the flavours to blend
- If you're using sugar, add a pinch here
- To this mixture, add the dhal with the water
- Stir and let it simmer for up to 40 minutes at a low-medium heat
- This will become a chunky soup texture, at this stage - taste it and add more lemon juice/additional salt if required
- When serving, garnish with chopped coriander
- N.B - this is traditionally served with hot basmati rice or whatever rice of your choice.
Originally published at kitchenpan.co.uk. Reproduced for personal collection.
