Bengali Soup – Orange Split Lentils with Tomatoes and Cilantro

This is a weeknight variation of orange split lentils which are extremely versatile because of their quick cooking time and naturally mild and Bengali soupadaptive taste. They are comforting, simple, and as basic as it gets. Everyone in my family, including my children, loves this lentil. This light variation is a summertime favorite but can be enjoyed as a soup in winter, if desired, with some hot buttered whole wheat toast.

Prep Time: 5 minutes | Cook Time: 25 minutes

  • ½ cup dried orange/red split lentils (masoor dal)
  • ½ teaspoon turmeric
  • 1 teaspoon salt
  • 4 green chilies, slit lengthwise
  • 2 ripe tomatoes, chopped
  • 2 teaspoons ghee (clarified butter)
  • 1 teaspoon cumin seeds
  • 2 tablespoons chopped cilantro

Put the lentils and 3 cups of water in a saucepan and bring to a boil. Add the turmeric, salt, and green chilies and cook for about 15 minutes. While the lentils are boiling a scum may form on the surface, gently remove this while the lentils
are cooking.

Add the tomatoes and cook for another 5 minutes. Mix the mixture well—it should have a nice soupy consistency that is not too thin or too thick.

Heat the ghee in a small skillet on medium heat for about 1 minute and add the cumin seeds and wait till the seeds begin to sizzle. Pour this seasoned ghee over the lentils and stir in the cilantro.

 

Recipes from THE BENGALI FIVE SPICE CHRONICLES: Exploring the Cuisine of Eastern India
By Rinku Bhattacharya

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s