From the Demo: Un-Curry, Regional Indian Dishes. October 18, 2008
Serves 4-6, 90 minutes cooking, 2-3 hours chilling
Ingredients:
2 cups toor dal (yellow lentils) OR Canary lentils
1 large ripe tomato, diced
2 pickling cucumbers, diced
2 spring onions OR a handful of chives, finely chopped
6 tablespoons sour cream
2 tablespoons or more lemon juice
1-2 green chilies, sliced (optional)
1 teaspoon cumin seed powder
pinch of turmeric
pinch of asafoetida
pinch of sugar
11/4-11/2 teaspoons salt
black pepper to taste
3-4 tablespoons washed & finely chopped cilantro
Preparation:
Pick over the lentils for stones and other debris. Rinse lentils well in several changes of water to remove excess protein. Drain. Place lentils in a pot with 2 litres water, turmeric and asafoetida. Cook, stirring occasionally, till tender and mushy, 45-60 minutes.
In batches, blend the lentils, black pepper, salt, chilies, and lemon juice till smooth, using up to 1 litre of water to liquefy the lentils. Pour the soup into a large bowl and check the seasoning. Add more cumin powder, salt, pepper and lemon juice as needed.
Chill the soup 2-3 hours before serving. To serve, cut the tomato, onions and cucumber fine. Stir the soup well as the lentils might settle to the bottom. Pour soup into bowls and top with diced vegetables. Garnish each bowl with a dollop of sour cream, black pepper and cilantro.
Purchase items in BOLD in-store at Surfas or online at Culinary District!