Chana Dal-Lentil Soup
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Ingredients:
2 tbsp corn or any other neutral oil
½ small onion sliced thinly
3 small tomatoes, blanched, skins removed and diced
1 tsp tomato paste (optional)
¼ tsp turmeric powder (haldi)
1 tsp salt (or more, to taste)
½ tsp red chile pepper (to taste-or can be omitted altogether if you don’t like spicy soups)
1½ litre of boiling water (approximately 6 cups)
400g chana lentils (approximately 2 cups)
2 1-cm thick slices (a little less than ½-in.) of peeled ginger
fresh cilantro (or your favourite herb) for garnishing
paprika or sumac for garnishing (optional)
olive oil for drizzling
lemon wedges
Instructions:
Note: If you soak the lentils in cold water overnight or for an hour prior to cooking, you can reduce the cooking time from 1½ to 1 hour.
Coat bottom of a large pot with oil and place on medium-low heat.
Add sliced onions and cook for 30 minutes checking every 10 minutes. Cook till onions wilt and turn golden.
Add chopped tomatoes, tomato paste, turmeric, salt and chile pepper and turn flame to medium-high. Sauté for 2-3 minutes till tomatoes look jammy (i.e., their liquid has reduced).
Add boiling water, lentils and ginger. Reduce heat to low. Stir and cover pot with lid.
Simmer until lentils are tender- test a grain between your thumb and forefinger- about 1½ hour. Remove and discard the ginger slices.
The proceeding steps are optional-they are for those who want a thicker, soup-like consistency. If you don’t want a soup, but a traditional Pakistani-style Chana Dal, once the lentils are tender, loosen them with a little bit of water till the desired consistency is achieved and taste for salt and red chilli pepper. Serve with fresh, chopped coriander on top.
When lentils have cooled, with a teacup or American measuring cup, transfer 1 cup of lentils and process in a blender till smooth and creamy. Loosen with a little bit of water. Pour back into pot. (For those of you who have an immersion blender, you can blend the soup directly in the pot.)
Slowly add boiling water to soup till desired consistency is achieved. Taste for salt and red chilli pepper.
Serve with fresh coriander or your favourite herb a sprinkle of paprika or sumac (optional). A drizzle of very good olive oil and lemon wedges to add tanginess.
From thespicespoon.com