This was a change from the regular red lentil soup made at home. It is delicously spiced with a south indian flavour. Easy to make and a sure hit with soup lovers.
You will need:
1.5 cup yellow lentils/toor dal (soaked for a couple of hours)
1 large onion – diced
2 large cloves garlic – minced
1 tablespoon minced ginger
5 curry leaves (optional)
2 tablespoons madras curry powder (more or less to taste)
water for cooking (approx 3-5 cups)
Fry off the onions on a medium heat in sufficient oil (should move freely in the oil) until lightly golden. Add the curry leaves and allow to sizzle. Add spice powder, garlic and ginger. Stir fry until fragrant.
Add soked lentils and cover with water. Cover and cook on a simmer, adding more water while cooking when necessary. Stir regularly so it doesnt stick to the bottom. Season well.
Soup is done when the lentils can be easily mashed. You can puree in a food processor for a smooth finish, or mash while cooking.
Serve with parathas, dosas or alone. Enjoy!