Dal (lentil soup)
[soups]

If you've never used raw lentils, they're easy to cook once you've tried it a few times and I'm not sure you can make this with canned lentils.

If you have leftovers, try adding fresh chopped tomatoes when you heat them up. Add some fresh lemon juice and pour a tablespoon of good quality olive oil over each serving. I've since added another variation on this theme.

Feeds: 4 to 6.
Preparation Time: 15 minutes.
Cooking time: 60 minutes.
Unique Equipment: Pestle and mortar.

Shopping List

• Onions, 1 to 2 medium.
• Ginger, 2" piece.
• Garlic, 3 to 4 cloves.
• Chillies, 2 small fresh green.
• Lemon, 1.
• Cilantro, fresh, small handful.
  
  
• Ghee, or vegetable oil, 2 to 3 tbsp.
• Lentils, raw, 1 1/2 cup.
• Chillies, dried, 2 to 4.
• Turmeric, 1/4 tsp.
• Cumin seeds, 1/2 tsp.
• Garam masala, 1/2 tsp.
• Nutmeg, ground, pinch.
• Salt.
  
  
• Water, 4 cups.

Meez

• Lentils - Rinse very well.
• Chillies, dried.
  
  
• Turmeric.
• Water.
  
  
• Ghee.
  
  
• Onions - Finely chop.
  
  
• Garlic - Finely chop or mince.
• Chillies - Finely chop.
  
  
• Ginger - Peel and finely chop, grate, or mince.
• Lemon - Juice, reserving the juice.
• Cumin seeds - Grind in pestle and mortar.
• Garam masala.
• Nutmeg.
• Salt.
  
  
• Cilantro - Chop.

In The Kitchen

Place the lentils, dried chillies, turmeric, and water in a large pot and bring the water to boil. Once boiling, cover, reduce to a simmer and cook until tender, about 40 minutes.

Heat the ghee in a medium skillet over medium heat. Fry the onions until they begin to brown, 10 to 15 minutes. Add the garlic and fresh chillies and fry for another 5 minutes.

When the lentils are cooked, remove the dried chillies from the pot. Add the browned onion mixture along with the remaining ingredients except for the fresh cilantro. Stir well, adding salt to taste, and simmer for another 10 minutes. Serve garnished with cilantro.

Posted July 21, 2002