Spicy Laxmi Dal
This basic legume soup is eaten in one form or another with almost every Indian meal. Serve with rice, chapatis and your favorite Indian dishes.
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Ingredients
- 1 cup dal (use moong dal, toor dal, or yellow split peas)
- 4-5 cups water (varies with dal type and desired thickness)
- 2 tsp Turmeric
- 4 tbsp Light Oil or Ghee divided
- 1 medium Onion chopped
- 1 tbsp Monsoon Balti
- 1 tbsp Ginger minced
- 2 medium Tomatoes diced
- Salt to taste
- 1-2 tbsp Kerala Chaunk (depending on desired heat)
Garnish:
- small bunch Cilantro or Parsley chopped
- Yogurt
Instructions
- Wash your dal in several changes of water and drain.1 cup dal
- Combine the dal and water in a heavy saucepan, cover and carefully bring to a boil.4-5 cups water
- Lower heat, add turmeric and simmer gently for about 1.5 hours, stirring occasionally until the dal is soft. Add more water if it gets too thick during that time.2 tsp Turmeric
- Whisk the mixture to a smooth consistency.
- In a separate frying pan over medium heat, add 2 TBL ghee or oil.4 tbsp Light Oil or Ghee
- Add onions. Sauté 3 minutes.1 medium Onion
- Add Monsoon Balti. Sauté 1 minute.1 tbsp Monsoon Balti
- Add ginger and tomatoes. Sauté 2 minutes.1 tbsp Ginger, 2 medium Tomatoes
- Add to the saucepan and simmer for 15 mins.
- Add the remainder of the oil to the frying pan and bring to a medium heat.
- Once the oil is hot, add Kerala Chaunk and stir constantly until the seeds darken and begin to sputter. For a hotter dal, simply increase the amount of Chaunk.1-2 tbsp Kerala Chaunk
- Fold the oil and Kerala Chaunk into the saucepan and let sit for five minutes. Salt to Taste.Salt to taste
- Garnish with cilantro or parsley and a bit of yoghurt.small bunch Cilantro or Parsley, Yogurt
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Categories: India & South Asia, Kerala Chaunk, Low, Monsoon Balti
Buy Spices Used: Kerala ChaunkMonsoon Balti