Madras Red Lentil Soup

Name: Madras Red Lentil Soup
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Servings: 6
Cuisine: Indian
Ingredients: 1 Thai bird or serrano chili, chopped, or ½ teaspoon cayenne; ½ teaspoon turmeric; 1 teaspoon fenugreek seeds; 1 teaspoon mustard seeds; 1 tablespoon cumin seeds; 1 teaspoon coriander seeds; 6 cups water; 4 tablespoons vegetable oil, butter or ghee; 1-inch fresh ginger, peeled and grated; 4 curry leaves*; 1 teaspoon sugar; 2½ cups red lentils (dal masoor), picked over; 2 teaspoons salt; 2 cloves garlic, crushed and peeled; 1 onion, peeled and thinly sliced; 2 cups chopped fresh tomatoes, peeled and seeded (canned tomatoes can be substituted); 2 tablespoons fresh lime juice; 2 tablespoons rice flour, dissolved in 2 cups cold water*; 1 cup chopped fresh cilantro

Preparation info

Servings:
6

Difficulty
Easy
Ready in
1 hr 20

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

Ingredients

2½ cups red lentils (dal masoor), picked over
4 tablespoons vegetable oil, butter or ghee
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Asia
India
Tamilnadu: Chennai
Soup

Method

Place the red lentils in a container, cover with water, agitate with your hands and drain. Repeat 5 times (or until the water is clear), and set aside.
Heat 4 tablespoons oil in a heavy-base, medium-sized pot over medium heat. Add the fenugreek, mustard, cumin and c