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1/4 cup dried split pigeon peas, (toor dal), sorted and washe...
1 teaspoon cumin seeds
1 teaspoon black peppercorns
1 to 3 fresh green chili peppers, such as serrano, stemmed
5 quarter-size slices peeled fresh ginger
4 to 5 cups water
1/2 teaspoon salt, or to taste
1 teaspoon peanut oil or melted ghee
1 teaspoon mustard seeds
1/4 teaspoon ground asafoetida
1 whole dried red chili pepper, such as chile de arbol
5 to 6 fresh green curry leaves
1/4 cup finely chopped fresh cilantro, including soft stems
1. Soak the dal 30 minutes in 1/2 cup water. Then, in a blender, grind together the dal and water, cumin seeds, black peppercorns, green chili peppers, and ginger to make as smooth a paste as possible.
2. Transfer to a medium saucepan. Mix in the water and salt and bring to a boil over high heat. Reduce the heat to medium-low and simmer, about 5 minutes. Transfer to a bowl, cover, and keep warm.
3. Heat the oil (or ghee) in a small saucepan over medium-high heat and add the mustard seeds; they should splutter upon contact with the hot oil, so cover the pan and lower the heat until the spluttering subsides. Quickly add the asafoetida, red chili pepper, and curry leaves. Stir about 30 seconds and mix well into the soup. Garnish with the cilantro and serve.
1 teaspoon cumin seeds
1 teaspoon black peppercorns
1 to 3 fresh green chili peppers, such as serrano, stemmed
5 quarter-size slices peeled fresh ginger
4 to 5 cups water
1/2 teaspoon salt, or to taste
1 teaspoon peanut oil or melted ghee
1 teaspoon mustard seeds
1/4 teaspoon ground asafoetida
1 whole dried red chili pepper, such as chile de arbol
5 to 6 fresh green curry leaves
1/4 cup finely chopped fresh cilantro, including soft stems
1. Soak the dal 30 minutes in 1/2 cup water. Then, in a blender, grind together the dal and water, cumin seeds, black peppercorns, green chili peppers, and ginger to make as smooth a paste as possible.
2. Transfer to a medium saucepan. Mix in the water and salt and bring to a boil over high heat. Reduce the heat to medium-low and simmer, about 5 minutes. Transfer to a bowl, cover, and keep warm.
3. Heat the oil (or ghee) in a small saucepan over medium-high heat and add the mustard seeds; they should splutter upon contact with the hot oil, so cover the pan and lower the heat until the spluttering subsides. Quickly add the asafoetida, red chili pepper, and curry leaves. Stir about 30 seconds and mix well into the soup. Garnish with the cilantro and serve.
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