Here is a nice, refreshing lentil soup that can be enjoyed on its own or with some rice and a handful of daaler bora.
Growing up, this was my favourite kind of lentils to eat, apart from the one prepared with nigella seeds, which I posted here. Also in this post was a recipe for lentils with tomatoes, which you would make if you did not have fresh coriander for this recipe. But really the fresh coriander makes this dish very very special. So I hope you have some at hand!
RECIPE: Masoor Dal with Tomatoes and Fresh Coriander
1 cup of red lentils
1 tsp oil
1 small dried red chilli (optional)
1 tsp mustard seeds
4 cups water
1 can diced tomatoes or a cup and half fresh diced tomatoes
1 tsp salt
1/2 tsp turmeric
1 bunch of fresh coriander or cilantro
- Rinse the lentils 2-3 times.
- Heat oil in a large pot
- Add the red chilli if using
- Add the mustard seeds.
- When the mustard seeds begin to splutter, add the water and the lentils. Remove chilli if you don’t want spicy food.
- Bring to a boil and reduce the heat till the lentils are simmering at a steady rate. If they start to froth too much and bubble over, sprinkle a handful of water.
- Cook till the lentils are almost falling apart. Add the tomatoes and continue cooking till lentils are falling apart. Adjust consistency to your liking by adding hot water to thin it down
- Add tumeric and salt to taste and cook for a minute.
- Chop coriander and stir into the lentils and remove from heat.
- Serve with rice or grain of your choice.