Source: Cheryl Searls. Madison Wisconsin Newspaper, 2001
Makes 4 servings.
Preparation time: 30 minutes
Tips: Sweet coconut may be substituted, chopped very fine
Spicy Dal
Thick Red Lentil Soup or Side Dish
Ingredients
Preparation
1 cup red lentils
2 cups water
2 tablespoons butter
1 tablespoon chopped ginger
1 tablespoon minced garlic
1/2 cup chopped green onions (about 16)
2 tablespoons shredded coconut, see note (1)
1/2 teaspoon cayenne pepper
1 chopped tomato
1/4 cup chopped cilantro
2 teaspoons curry powder
1/4 cup heavy cream
2 teaspoons chicken base (optional)
1/2 cup chicken broth, or water, to adjust thickness
salt and pepper to taste
chopped fresh mint for garnish
1. Bring water to boil. Add lentils to boiling water. Cover and simmer for 12 minutes. Drain.
2. Saute ginger, garlic, green onion, coconut, and cayenne in butter on medium low heat for 2 minutes. Add tomato, cilantro, and curry powder. Cook 3 minutes longer.
3. Fold sauteed mixture into lentils. Add heavy cream and blend well. Add chicken base if desired and season to taste with salt and pepper. The mixture at this point will be very thick and could be served as a side vegetable dish. Add about 1/2 cup chicken broth to obtain a thick chunky soup.
4. Garnish with mint and serve with pita bread or naan.
NOTE: 1) Use finely shredded coconut such as found in ethnic food stores or Indian food markets. Baking coconut has been sweetened and may make the soup rather sweet.
Makes 2 to 4 servings depending if serve as main course or beginning soup or side dish.
