In India and other regions lentils and lentil soups are known under the name 'dāl'. They are often eaten with rice or bread dishes. This lentil soup can however also be served on itself.
The ingredients are fit for two to four portions.
- 1 Cup (approximately 100 gram) mung lentils.
- ¾ Litre water (approximately).
- 5 Blanched celery sticks.
- ½ Teaspoon turmeric powder.
- 3 Teaspoons dried grated coconut.
- 1 Spoon ghī or sesame oil.
- 1 Teaspoon black or brown mustard seeds.
- ½ Teaspoon cumin powder.
- 2 Teaspoons split urid lentils.
- ¾ Teaspoon salt.
- Cut the blanched celery sticks.
- Wash the mung lentils.
- Add the water and bring it to a boil.
- Scoop off the foam when it appears.
- Add the turmeric and coconut.
- Let the lentils in the water simmer on low heat until they start to become soft a little.
- Add the blanched celery.
- Simmer further until the blanched celery is done and the lentils are fully soft.
- Mash the whole with a (hand) blender (optional).
- Heat the ghī or oil.
- Add the mustard seeds, put the lid on the pan, and let them pop.
- Add the cumin and urid.
- Fry for a few moments until the urid turns brown and pour the spice mixture into the lentil soup.
- Put the heat low, add the salt, and stir to mix everything.
- Let the soup soak in the spices for a few minutes before serving.