Again one of those cold days here in the Midwest. It looks like spring is going to be a stranger this year. Anyways, at least there is food from which I can feel the warmth of summer days. Today, I made lentil soup, which is also called (Fried Dal) in Nepali. The extra ingredient I added was Basil. I do not now what it is but I am obsessed with Basil. The smell, taste, texture and just everything about it. There are several other ways to make lentil soup (Fried Dal) and here is how I prepare:
Oh!! Yumminess :D
Prep time: 10min(s) Cook time: 25min(s) Total time: 35min(s) Things you will need:
Any Yellow Lentil (1 and 1/2 cup)
Onion (1 medium sized, finely chopped)
Serrano Pepper (1, finely chopped. OPTIONAL)
Basil Leaves (3-4)
Ghee/Butter (2 table spoons)
Tomato (2 medium sized, finely chopped)
Cumin Seeds (1 tea spoon)
Fennel Seeds (1 tea spoon)
Mustard Seeds (1 tea spoon)
Cumin-Coriander Powder (1 table spoon)
Ginger-Garlic Paste (1/2 table spoon)
Turmeric (1 tea spoon)
Oil (1 tea spoon)
Salt (according to taste)
On a pressure cooker, add lentil and wash it 2-3 times. Add water and measure with your fingers (2 inches). Also add salt, 1/2 tea spoon turmeric powder and oil. Close the cap and cook it on a medium heat until it whistles thrice.
Once, lentil is cooked, add water (according to the consistency you desire) and stir properly.
Heat Ghee/Butter and add basil leaves, fennel, cumin, and mustard seeds. Once seeds look brownish black add onion and Serrano pepper. Fry until golden Brown.
Add tomato, coriander-cumin powder, ginger-garlic paste and remaining turmeric powder. Stir well and cook for 5-7 minutes.
Pour lentil onto the pan mixture and stir well. Cook on medium heat for 6-8 minutes.