I had been craving protein rich food for the past little while. The best way I could do this seemed to be through Dahl or lentil soup. The other day when I looked in the fridge, there were not many vegetables but a ton of shredded carrot. Adventure today it will be, I said to my self! And off I went to make use of whatever I had and experiment or invent a new recipe.
What came out was Dahl serendipity. Mr. Husband and I both were happy with the results. Boring dahl was spiced up with minced green chili and sambhar masala (powdered spices). Fenugreek seeds added warmth to the flavor of the soup, while the pungency of mustard seeds gave the soup just the right kick. While the smoothness of lentils were crunched up with caramelized onion, the sweetness of the onion was countered with a dazzle of tangy lemon juice and tomato paste. The unmistakable aroma of fresh curry leaves unveiled its magic making its way up the senses; the goodness of turmeric powder, garlic, and fresh vegetable defined the comfort and satisfaction of devouring a wholesome, healthy meal.
Serves 4. No preparation required.
1. Toor (Arhar) Dahl, washed and soaked in water for 5 mins.
2. Curry leaves, fresh and green
3. Salt to taste
4. Musard seeds
5. Fenugreek seeds
6. Green chilli, shopped
7. Sliced onion
8. Tomato paste
9. Garlic, chopped
10. Oil, 2-3 tablespoons
11. Sambhar masala
12. Lemon juice.
14. Shredded carrot
15. Turmeric powder
1. Heat oil in a pressure cooker.
2. Add mustard and fenugreek seeds and allow it to splutter.
3. Add garlic, green chili, curry leaves, onion, and saute until golden brown.
4. Add turmeric powder and mix.
5. Add tomato paste and cook for another few minutes.
6. Add sambhar masala, salt, toor dahl, carrot, and water.
7. Cook and cover the lid of the pressure cooker. Let 5 whistles blow.
8. Remove from heat and allow the lid to open by itself.
Serve hot over a bed of white rice or as soup.