Red Lentil and Mung Bean Daal Soup with Shallots and Tomatoes
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
1/2 cup whole red lentils (masoor)
1/2 cup whole mung beans(green gram)
1 teaspoon salt or to taste
2.5 cups of water
Tempering/Tadka:
1 teaspoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin or fennel seeds
1 teaspoon coriander powder
1 bay leaf
1 Serrano chili pepper
5 cloves garlic chopped
1/2 inch ginger chopped
6-8 curry leaves
1/8 teaspoon asafetida(hing)
5-6 fat shallots chopped
1 medium tomato chopped
1/2 teaspoon turmeric powder
chopped cilantro for garnish
Instructions:
Soak the lentils for atleast 2 hours to overnight. Drain the water and keep ready.
In a pressure cooker, add the oil and heat at medium. When the oil is hot, add mustard and cumin/fennel seeds and cover(the seeds will sputter out of the cooker).
Add in the curry leaves, asafetida(hing), coriander powder and green chili. Mix for a few seconds. Add the ginger, garlic and shallots and cook for 2 minutes until shallots turn golden.
Add in the chopped tomato and turmeric powder and mix well. Cook for 3-4 minutes until tomato is mushy. This is the Tadka.
Add the drained and washed lentils, water and salt and pressure cook on low-medium heat for 3-4 whistles.
Let the pressure release by itself before opening. Serve hot topped with fresh cilantro.
To refresh the daal, add a fresh tadka/tempering. heat oil, add mustard and cumin seeds and some red pepper flakes and pour over the deal.
You can also pressure cook or slow cook the lentils till done and keep, and then add the tempering/tadka to it before serving, simmer for 10 minutes and serve. Serve hot with Indian flat breads like Roti, Paratha , Naan, or with Rice or pilafs.
From hobbyandmore.blogspot.com