Citrus Daal Soup
This light yet filling soup for cooler weather is infused with Kaffir lime leaves, a unique Thai ingredient not usually found in this South Asian household staple. It makes the dish more refreshing and brings out a unique citrus flavour that blends very well with the lentils.
This recipe is courtesy my dear friend Shampa who makes simple vegetarian foods taste delicious by playing around with assorted spices!
Soup
Ingredients
2 cups of Red Lentils (Masoor Daal), soaked
3 leaves of Kaffir Lime, Easily available at South Asian stores e.g. T&T Supermarket
1/2 tsp of Turmeric
1 tsp of Fenugreek seeds
1.5 tsp of Cumin Seeds
3 whole of Green chillies, slit
2 tbsp of Coconut Oil
To taste Salt
Garnish
handful of Coriander
Instructions
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Fill 4 cups of water in a pot and bring to boil.
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Rinse the soaked lentils well and add to the pot along with turmeric.
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Tear the Kaffir lime leaves in half and add to the pot.
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Allow the lentils to cook on a low flame.
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Once the lentils are almost cooked heat a frying pan.
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Once the frying pan is hot add the coconut oil.
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Once the oil is hot add the green chillies, fenugreek seeds and cumin seeds, once the seeds turn brown pour the contents of the frying pan in the lentil pot.
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Add salt to taste and stir.
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SimmerTurn the flame to the lowest setting, cover the pot and allow the lentils to cook for another 10-15 minutes.
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ServeOnce ready, garnish with the chopped coriander and serve.
Notes
The Daal can be made with less water so its more like a curry instead of a soup.
For a spicier taste add chopped green chillies instead of whole.
