Dal (Lentil Soup)
INGREDIENTS
- 3/4 cup red lentils, rinsed
- 1/4 cup yellow lentil
- 1 tablespoon vegetable oil
- 1/2 teaspoon cumin seeds
- 1 cup diced onion
- 4 garlic cloves, cut into thin slices
- 1 teaspoon chilli powder
- 1/2 teaspoon ground turmeric
- 1 teaspoon coriander powder
- 1 teaspoon paprika
- 1 teaspoon salt
- Juice of one half a lemon
- Chopped cilantro leaves for garnish
INSTRUCTIONS
Place the rinsed lentils in a medium saucepan along with 3 cups of room temperature water.
Add chilli powder, coriander powder, ground turmeric, salt, onion and garlic slices to the lentils. Turn the heat to medium and allow the lentils to cook for 30 minutes.
Heat the oil in a medium frying pan set over medium heat. Add garlic slices of 2 garlic cloves to the frying pan; Cook for 60 to 90 seconds, until brown, add cumin seeds & cook for 5 more seconds.
Pour the garlic/cumin mixture into the pot of lentils. Add the lemon juice and stir well.
Garnish with cilantro; serve with basmati rice and naan.
Rice with Peas
INGREDIENTS
- 1 cup rice (200 grams) soaked for 30 minutes
- 2 tablespoon vegetable oil
- 1 teaspoon cumin seeds
- 3 cloves
- 1 cup diced onion
- 1 green chili, finely chopped
- 1.5 cups green peas
- 2 cups water
- 1 teaspoon salt, or to taste
INSTRUCTIONS
Wash rice until water turns clear, then soak it in enough water for 30 minutes. Once 30 minutes are over, drain the water and set aside the rice.
Heat a pan on medium heat. Once hot, add the sliced onion and green chili . Cook for 3 to 5 minutes, until the onions turn light golden brown in color. Add cumin seeds and the cloves. Cook for 5 more seconds.
Now Add green peas along with chopped cilantro. Cook for 2 minute.
Add 2 cups water, salt and let it all come to a boil.
Once the water starts boiling, add the rinsed and drained rice to the pan. Stir well.
Cover the pan with a lid and let it cook for 10 minutes on medium heat. After 10 minutes check the rice, if it isn’t done cook for additional 5 minutes.
Serve hot with any curry or raita.