Prep 25 mins
Cook 30 mins
I love this recipe. It's mainly a typical dal soup recipe with poblano and serrano peppers in place of the usual peppers.
- 3 tablespoons ghee or 3 tablespoons butter
- 8 garlic cloves, crushed
- 2 -4 onions, chopped
- 1 teaspoon turmeric
- 4 teaspoons gingerroot, chopped
- 1 1⁄2 teaspoons red chili powder (cayenne)
- 1 1⁄2 teaspoons garam masala (optional)
- 4 teaspoons cumin seeds
- 2 poblano peppers, chopped
- 1 serrano pepper, chopped
- 2 (28 ounce) cans diced tomatoes, strained
- 4 cups red lentils
- 8 teaspoons lemon juice
- 8 cups chicken broth
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄3 cup chopped fresh coriander
- 1. Soak lentils for half hour. Drain lentils and rinse with water until the water is no longer cloudy.
- 2. Combine lentils, 4-6 cups of chicken/veggie stock, salt and turmeric in a pot. Once it starts to boil close the lid and turn the flame to medium and simmer until the dal gets a little mushy. Adjust the stock according to your desired consistency. (I think I used about 5 cups).
- 3. Heat ghee or butter in a skillet; add cumin seed. When the cumin seeds begin to sputter add poblano, Serrano, ginger, garlic and fry until soft and light brown.
- 4. Add onions to it. When they’re translucent add tomatoes to it.
- 5. When the oil begins to separate, add pinch of salt, garam masala, and red chili powder. Quickly stir with a spoon and pour it over the dal and close the lid. Make sure that the cayenne powder does not get burnt.
- 6. Add chopped cilantro and lemon juice to the soup (make sure soup isn’t boiling when you do this. I usually turn off the heat for 5 mins before adding the lemon juice). Taste and adjust seasonings.
- 7. Taste soup and adjust seasonings. blend the dahl to create a creamier soup consistency.