Just like spices, lentil/dhal is the must have ingredient in every Indian household. Practically added in many dishes - for a basic dhal curry/sambar or for fish sambar, murugakka sambar, dhal/lentil rice and veggie dishes. This soup is the other you can made with dhal plus spices, yoghurt and a variety of veggies for the likeable thick hearty filling soup. Surely likeable on its own or generously drenched over rice.
1 1/2 cups masoor dhal - soaked in water for 1/2 hour
1 tsp turmeric powder
1/2 tbsp coriander powder
1 tsp cumin powder
1 tsp fennel powder
A pinch of asofetida powder
3 tbsp yogurt - whisked to remove lumps
1 yellow onion - sliced thinly
1/2 liter water
2 stalks cilantro/Chinese parsley/coriander leaves
Salt for taste
1 medium size tomato
1/2 red capsicum
1/2 green capsicum
1 medium leek
1 medium size potatoes
*** dice/cube these ingredients
Boil dhal with turmeric powder and enough water to soften.
Add onion, spices, all the vegetables and salt.
Stir and pour water.
Stir again and simmer until vegetables are cooked.
Off heat and stir in yogurt and cilantro.
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