Lentil is a type of pulse of legume family. It is an important part of diet in South Asia and Middle East though it is used around the world. The four largest producers of lentil in order are Canada, India, Nepal and USA. In Indian Sub-continent mainly four types of lentil namely Moong, Masur, Arhar and Maas or Urad are used.
Lentil contains high level of protein including amino acids, dietary fibre, folate, vitamin B1, iron, carbohydrate and iron. It helps to reduce cholestrol and weight and is good for diabetic. It helps to digest food.
Lentil soup is prepared in different ways. The most commonly way of cooking is explained here.
Ingredients (for preparing 1 litre of soup):
Lentil: 250 gm, turmeric: 5 gm, salt: 10 to 15 gm, cumin seed: 5gm, garlic: 2 cloves, chilly (green or red): 2 pcs, bay leaf: 2 pc, onion: 1/4 pc, oil/ghee: 30 ml & green coriander leaves: 25 gm. Garlic, onion, chilly and coriander leaves need to chopped.
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| May 14, 2011 : Daal cooked by Pankaj while in Oxford |
Roast lentil in a frying pan for 5 minutes. Though roasting is not necessary however it adds taste. Wash roasted lentil and place it in pressure cooker with water. If you do not use pressure cooker, you need to use more water (1.5 ltr). Add turmeric and salt. Place pressure cooker on oven and once whistle starts making noise, turn flame down. Cook it for 20 mins. The cooking time vary considerably and largely depends on type of lentil and whether lentil is roasted or not. Roasted lentil needs to be cooked longer. Take a fry pan and place it on oven. Add oil/ghee. After 2 mins add cummin seeds. Once cumin seeds become brown add bay leaves, chopped garlic, chopped onion and chopped chilly. Cook the mix until it gets brown. Remove pressure cooker cover and add the mix to lentil. Place pressure cooker again on oven and wait until the soup boils. At the end pour soup into bowl and sprinkle chopped green coriander leaves. The dish is ready to be served.
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