Can you believe summer 2020 is already over? With fall right around the corner, you are probably noticing the evenings getting cooler, and the leaves starting to change.
With the change of season and temperature, what a great recipe to warm up and invigorate your taste buds to many healing properties linked to Indian spices and cooking.
Lentils are a staple ingredient for the largely vegetarian national of India, and Dal Sorba Soup a longtime favorite recipe of chef & restauranteurs Raj & Bina Sharma of Bombay Mahal in Brunswick, Maine
The couple moved to the coastal state of Maine from Germany & the United Kingdom 30 years ago & share their family recipe for a hearty & healthy soup for Maine's cold evenings.
Ingredients:
-1-cup dried split yellow lentils (toor dal kon lentils, ensure there are no stones)
-3 cups water
-1chopped onion
-2 chopped scallions
-Fresh ginger finely chopped
-2 or 3 cloves of garlic finely chopped
-1/4 teaspoon cumin seeds
-2 or 3 green cardamom seeds
-1 black cardamom seed
-2 bay leaves
-1/2 inch of cinnamon stick
-1/2 teaspoon of coriander seeds
-1 teaspoon fresh cilantro chopped
-Tomato chopped
-1 hot chili pepper (optional)
-1/2 teaspoon of fresh lime juice
-1/2 teaspoon salt
-1/2 teaspoon of garam masala
Instructions:
1) Crush cumin, cardamom, & coriander seed with a mortar and pestle
2) Heat up a tablespoon of vegetable oil in a non-stick pan over medium heat and toss in one chopped onion, garlic, & scallions until the onions look translucent.
3) Add in your crushed spices and allow to cook for a few minutes stirring regularly.
4) Add in room temperature water and remaining ingredients
5) Wash the lentils and add into the pan (Ensure you do not wash them ahead of time as they will lump together)
6) Bring to a boil and simmer for 20 minutes over a low to medium heat until lentils are soft.
7) Cover the mixture and let sit for an additional 10 minutes
8) Pour your soup into a serving bowl & garnish with a small dash of fresh cilantro, finely shopped ginger, and garam masala for serving.