Lentil Soup (Daal)
1 cup lentils (any variety), soaked overnight
1 small piece ginger
1/4 teaspoon turmeric
water, enough to cover the lentils
1 tablespoon vegetable oil
1 clove garlic, chopped
1-2 tablespoons curry leaves
1 teaspoon cumin (Jeera)
1/2 teaspoon garam masala
2 tablespoons cilantro, chopped
salt, to taste
1. Boil the lentils with piece of ginger and turmeric. If you find that there is not enough water just keep adding a little on top. Boil until the lentils are soft and breaking apart. Take off the heat.
2. In a separate pan, add the oil and heat gently. When hot, add the garlic and fry until golden (not too much as garlic becomes bitter when over fried).
3. Now add the cumin seeds and cook for 30-45 seconds. Watch out, if the oil is too hot the spices will burn. Add curry leaves and again cook for 30-45 seconds. You should be smelling some lovely aromas by now.
4. Add garam masala and fry for 10 seconds at most. Immediately pour spice mixture into boiled lentils. Simmer for 5 minutes. Add cilantro, stir and season to your taste.
Excellent with chappatis (unleavened bread).
Source of recipe: I wrote this recipe.