Sabut Masoor Ki Daal – Lentil Soup

Ingredients

• 3/4 cup lentils, wash and soak for atleast half an hour
• 1 tsp oil
• 3/4 tsp Cumin seeds
• 1 tsp Black mustard seeds
• a generous pinch of asafetida, omit to make gluten-free
• 4 cloves of garlic finely chopped
• 1 inch ginger finely chopped
• 1 to 2 hot green chilies, finely chopped
• 3/4 cup onion finely chopped, about 1/2 of a large onion
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 1 tsp coriander powder
• 1/4 to 1/2 tsp cayenne, or add later to preference
• 1 large tomato, chopped small
• 3/4 to 1 tsp salt or to preference
• 2.5 cups water
• cilantro for garnish

Steps

1. Heat oil over medium heat in a pressure cooker or saucepan. Once hot, add mustard seeds and cumin seeds and let the mustard start popping; this can take 1 to 2 minutes depending on the pan and stove.
2. Mix in asafetida, then add garlic, ginger, chilli and onions and mix again. Cook for a minute, mix in a pinch of salt and reduce to low-medium. Continue cooking, stirring occasionally, until the onions and garlic are golden brown, lowering heat if onions brown too quickly. All the onion and garlic should be golden and the onion pieces smaller, taking a patient 8 to 9 minutes.
3. Mix in the ground spices and cook for 15 seconds. Add tomatoes and a splash of water, cover and raise heat to medium. Cook until tomatoes are saucy, 6 to 7 minutes, stirring once and mashing the larger pieces.
4. Drain the soaked lentils and add to the pan, then mix in water and salt.
5. For pressure cooking or Instant Pot, close the lid and cook for 12 to 13 minutes at high pressure (2 whistles over high heat, then simmer for 10 minutes over low heat). This makes mushy lentils.
6. For a saucepan, cover and cook over medium heat for 20 minutes, then lower to medium-low and simmer for 15 minutes.
7. Finish with a cilantro garnish and serve.