Golden Indian Dal Soup – Melanie daPonte

Dal is my go-to comfort food. A warm, savory, nourishing meal, filled with creamy, protein-rich lentils and healing turmeric–tempered with cumin seeds, ginger and garlic.

GOLDEN DAL SOUP

½ CUP RED LENTILS 3 CUPS WATER 1 TSP SALT ½ TSP TURMERIC ⅛ TSP CAYENNE PEPPER 2 TBSP CANOLA OIL ½ TSP CUMIN SEEDS 1 TBSP MINCED GARLIC 1 TBSP GINGER, GRATED ½ CUP ONION, YELLOW, FINE DICE

½ CUP TOMATOES, CANNED, FINE DICE

1.RINSE AND DRAIN LENTILS. COMBINE WITH WATER IN SAUCEPAN.:

2.STIR IN SALT, TURMERIC AND CAYENNE AND BRING TO ROLLING BOIL OVER MEDIUM HEAT. SKIM OFF AND DISCARD THE CLOUDY WHITE FOAM THAT APPEARS ON THE SURFACE. :

3.REDUCE HEAT TO LOW AND SIMMER, UNCOVERED, FOR 20 MINUTES, STIRRING OCCASIONALLY.:

4.MEANWHILE, HEAT OIL IN FRYING PAN OVER HIGH HEAT FOR ABOUT 30 SECONDS. ADD CUMIN SEEDS AND COOK FOR 1 MINUTE, UNTIL SEEDS BEGIN TO SIZZLE AND POP.:

5.ADD GARLIC, GINGER, ONION AND TOMATO AND TOSS GENTLY FOR 1 MINUTE. REDUCE HEAT TO MEDIUM AND COOK 5 MINUTES, TOSSING OCCASIONALLY. SET ASIDE.:

6.ADD ONION MIXTURE TO LENTILS AND CONTINUE COOKING 5-10 MINUTES, OR UNTIL LENTILS ARE COOKED. STIR WELL AND REMOVE FROM HEAT. TASTE FOR SALT AND SERVE IMMEDIATELY OR HOLD WARM.: