Indian
Indian - Dals and Soups
Bhel Puri Dal
Chef's Menu Description
Tender lentils slow-simmered with warming turmeric, finished with a sizzling tarka of golden ghee, roasted cumin, and fresh coriander.
Ingredients
- • 1 cup dried yellow peas, soaked overnight
- • 4 cups water
- • 1 inch ginger, grated
- • 2 green chilies
- • 2 tbsp oil
- • 1 tsp cumin seeds
- • 1 tsp chaat masala
- • 1 tbsp tamarind pulp
- • 1 tsp salt
Preparation Steps
1
Phase 1
Soak the dried yellow peas overnight, then drain.
2
Phase 2
Pressure-cook the peas with the ginger, green chilies and 4 cups water until very soft.
3
Phase 3
Heat the oil, pop the cumin seeds, and add the cooked peas.
4
Phase 4
Add the chaat masala, tamarind pulp and salt, mash coarsely, and simmer 10 minutes into a thick soup.
5
Phase 5
Serve piping hot in bowls.