pic: diningforwomen recipe source: nepalicooking
INGREDIENTS
2 cups black lentils (yellow or red lentils can be used)
1 cup onion, finely chopped
1 teaspoon turmeric
1 tablespoon ginger, minced
1/4 teaspoon asafetida
2 tablespoons cooking oil
6 cups broth or water as required
Salt and Pepper
For garnish:
1 tablespoon garlic, minced
1/2 teaspoon jimbu
1 teaspoon cumin seeds
5 dried red chilies
2 tablespoons clarified butter
DIRECTIONS
Rinse lentils thoroughly. In a bowl, put lentils and two cup of warm water; let stand for overnight in the refrigerator. Drain water; rinse off soaked lentils. In a large sauce pan, heat two tablespoons of oil. Fry turmeric, minced ginger, asafetida, salt and pepper for 30 sec. Add soaked lentils and stir for a few minutes. Add broth and mix well. Bring to a boil, cover the pan and allow simmering for 45-60 minutes or until the lentils are cooked tender and a desired consistency has been achieved. Adjust seasoning with salt and pepper. Take off the heat.
In a non-stick saute pan, heat half cup of clarified butter. Fry turmeric, jimbu, dried red chilies, garlic and ginger for a minute or so. Never allow the garnishing ingredients to turn dark, or else it will impart a bitter flavor to the soup. Take off the heat and drizzle over the cooked lentils. Give it a gentle stir to incorporate the garnish into the soup body. Serve hot with rice or roti (flat bread).
