Lentil soup/sabut masoor ki dal

Ingredients

• 1 cup round lentils
• 1 tea bag
• 1 tablespoon of Kasoori methi
• ½ teaspoon baking soda
• 3 cups water to pressure cook lentils
• Salt to taste
• 1 tablespoon oil
• 1 tablespoon butter
• 1 teaspoon of cumin seeds
• Pinch of asafetida
• 2 bay leaves
• 1-2 pods of red dry chili
• 1 onion finely chopped
• 4 cloves of garlic
• ½ inch piece of ginger
• 1 jalapeno pepper
• ½ cup of tomato paste/puree
• 2 tablespoons of Ketchup
• ½ teaspoon of turmeric
• 1 teaspoon of paprika
• ½ teaspoon of cayenne pepper
• 1 tablespoon of coriander powder
• ½ teaspoon of Garam masala
• 1 teaspoon of cumin powder
• ½ teaspoon ground black pepper
• 1 cup of water
• ¼ teaspoon of tamarind paste
• Chopped Cilantro leaves
• ¼ cup of cream

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Preparation

• Wash the lentil in a few changes of running water, until the water runs clear.
• Then soak them in cold water for about 30 minutes.
• Cook the lentils in Pressure cooker with 3 cups of water, baking soda, salt, Kasoori Methi and 1 teabag.
• Finely chop Onion, jalapeno, garlic and ginger in food processor.
  
• Heat oil and butter in a pan, when oil is hot add cumin seeds, when they crackle add bay leaves, dry chili pepper pods and asafetida.
• Add Onion, jalapeno, ginger and garlic to this, sauté until golden brown.
• Add tomato puree and ketch up to this, mix and stir well. Add all the dry spices. Cook for 2-3 min.
• When cooker is cool, open it, discard the tea bag and add the lentils to onion tomato gravy.
  
• Add 1 cup of water or to desired consistency. Cook the lentils with spices and gravy for 5 min on low heat.
• Add tamarind paste or lime juice to taste. Stir well and cook for additional 1-2 min.
• Taste for salt, add additional salt if needed. Add cream and stir well, turn the heat off.
• Garnish with chopped cilantro. Serve with plain rice.

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