Sabut Masoor Ki Daal-Brown Lentil Spicy Soup(Daal)

Daals are a staple in Indian maincourse.It is prepared all over the country using different lentils and sometimes even mixing a couple of them.The method of preparing differs from region to region.This is a one prepared from brown lentil which is called sabut masoor in Hindi,(sabut means whole) and masoori in Konkani.An easy to prepare one which can be served with rice or rotis or can have it in a bowl like soup,choice is yours!!

Ingredients:
Masoor daal(brown lentil)               1/2cup
Onion(M),chopped                               1
Tomato(M),chopped                           1
Green chilli                                             1
Ginger chopped                                    1tsp
Garlic chopped                                     1tsp
salt                                                            to taste

For Tempering:
Cumin(jeera)seeds                            1tsp
Coriander(dhaniya)powder         1/2tsp
Red chilli powder                              3/4tsp
Turmeric                                               1/4tsp
Asafoetida(hing)                               a pinch
Oil                                                            2-3tsp

Method:

• Wash masoor and soak in pressure cooker for 1hour.
• Make a coarse paste of ginger garlic and green chilli using a mortar and pestle.
• Add chopped onion,toamto,coarse paste and pressure cook adding about 1.5 cups of water.
• Pressure cook for 1 whistle ,then lower the flame and cook for 10 more minutes.
• When cooked, whisk the pressure cooked contents well and transfer into a soup pot.
• Add salt and bring to boil.
• In a small seasoning pan heat oil and toss in jeera ,when sizzles add the remaining ingredients and pour over the boiling daal.
• Add fine chopped coriander leaves and boil for 1 more minute.
• Serve hot with rice,rotis.

A look of Masoor(brown lentil)-

Serving Idea-

(Masoor daal served with ajwain(carom seeds/bishops weed)paratha & Soya chunk aloo aur palak ki subzi)


 

Daal Palak-Green Gram and Spinach Spicy Soup

This is a North Indian daal served either with rice or roti(flatbread) or can be had in a bowl as a soup on a cold wintery day sprinkling with some fresh chopped onion with a dash of chat masala.An exceptionally tasty one as it is a combination of pulses and vegetables.

Here is a simple and tasty recipe and the credit goes to my friend Ms.Richa Goyal.

Ingredients:

Green gram(Moong)               1/2cup

Tomato(m),chopped               1nos

Onion(m),Chopped                 1nos

Chopped Spinach(palak)

(preferably leaves

and only tender stems)           2.5cups(1 bunch normally available in markets)

Salt                                              to taste

For Seasoning:

Oil+Ghee(clarified butter)         1tsp each

Red chilli powder                          1tsp

Cumin(jeera)                                  1tsp

Asafoetida(hing)                          2pinches(the one i use is strong)

Coriander(dhania)powder      1/2tsp

Fennel(saunf)powder               1/4tsp

Turmeric(haldi)powder          1/2tsp

Method:

• Wash the green gram and put in a pressure cooker along with chopped onion,chopped spinach and tomatoes with 2 cups of water.
• Cook for 1 whistle then simmer the flame and cook for  for 5minutes.
• Switch off.Let the pressure completely come down.
• Transfer the contents into a soup pot and add salt to taste,bring to boil.
• Whisk well with a wire whisk or a buttermilk churner.
• In a small seasoning pan heat oil+ghee.
• Add jeera ,when crackles add red chilli powder,switch off.
• Add the remaining ingredients and mix with a spoon.
• Pour over the cooking daal and boil some more.
• Serve hot with rice or chapathis.

Dali Thoy-(A simple daal/split pigeon peas soup in Konkani Style)

Daals  are staple in Indian diet.It is prepared in combination of different lentils or with vegetables or individually.The best part is that  it goes good with rice or rotis.There are umpteen number of daal recipes accross India.This particular one prepared with tuvar daal alone-is a quintessential of Coastal GSB Konkani community and any formal meal is incomplete without this.In fact in some homes it is prepared everyday!!!Dali thoy is the one any Konkani person learns as a  first step in cooking.This recipe uses very few ingredients but tastes out of the world.Even non amchis love it,thats my personal experience.But the best taste is deserved by the ones served in temples and many just go to have meals  here  for the sake of relishing "Devasthanache Dali thoy".

Ingredients:
Tuvar daal(split pigeon peas) 3/4 cup

Green chillies(slit) 2

Red chillies 3-4(broken into pieces)

Asafoetida(hing) 1/4tsp(adjust according to its intensity,this is the key flavouring agent here)

Turmeric powder 1/4tsp

For tempering:

oil+ghee 1.5tbsp

mustard seeds 1tsp

curry leaves 5-6

Method:

• Wash daal in a couple of changes of water and take it in a pressure cooker
• Add about 2 cups of water,little oil,turmeric powder and let cook for 5 minutes(i.e., when the first whistle is about to begin switch the flame to low and cook for 5 minutes,then switch off).
• Once cooked,using a wire whisk or buttermilk churner beat the daal well adding salt.
• Transfer into a soup pot and check the texture,it should not be too runny,so,add additional water only if needed.
• Add slit green chillies, asafoetida and bring to boil(keep stirring in between else daal settles in bottom and even stick).
• In a small seasoning pan heat oil+ghee and add mustard seeds,once crackles add broken chillies,stir with a spoon till red chillies are lightly browned.
• Toss in the curry leaves and pour over the cooked daal.
• Serve with rice and any dry subzi.