Spicy Daal (Indian Style Lentil Soup)

18 years ago, when I was ten years old (really, I was ten years old) I was introduced to the stove. Finally, I was "old enough" to learn how to work the stove and begin to cook simple meals. Safe to say I was ecstatic! The first thing I was taught to make was chai, Indian style tea, the second was the classic Indian staple dish, daal. Daal is first and foremost, lentil soup. It can be served with fresh roti (Indian bread) or rice and many other side dishes, one of my favorite pairings include daal served with curried duck! (Can we say yummy?)

When it comes to daal there are so many different recipes out there and different ingredients and consistencies to choose from, the possibilities with this dish are endless. My mother and I differ in our daal recipes in two key ways, consistency and heat. She prefers a thicker, almost like a thinned out oatmeal consistency, I prefer a more soupy consistency. And second, the heat, I prefer my daal to be medium spicy and she prefers to provide a spicy side that people can choose to add on if they like. I suppose her approach is more diplomatic, but since this is my blog I'll show you how to make my daal, my way.

PS-Sorry about all of the steamy photos, I actually think they look kind of artistic.

Serves 4-6

First, you need yellow split peas. These are fairly cheap and you can find them at grocery stores.

Measure out 3/4 of a cup of lentils.

Place the lentils into a mixing bowl.

Fill the bowl with lukewarm water and wash the lentils. 

There really is no other way (that I know) of doing this, you grab the lentils with one hand then rub your hands together, as if you were rubbing 2 sticks together to start a fire.

If done correctly, your clear, crisp water will look cloudy and chalky, as shown above. 

Drain, refill and repeat cleaning process.

Keep repeating this process until when rubbed, the lentil water still looks clean, shown above.

Drain lentils and pour into a 5 quart dutch oven.

Fill about half way (2.5 quarts) with water and place on stove on high heat.

Bring to a boil.

The pot should look something like this.

While you wait for the lentil mixture to come to a boil, grab one large onion.

Slice the entire onion in thin, half-moon shaped strips.

Don't forget to keep an eye on your daal, the mixture should look something like this by now.

Take about four garlic cloves and break down.

I prefer this method, using my blade sideways to crush the garlic. Then I run the blade through the mixture and  chop it finely.

By now your daal should be boiling. It should look something like this.

Use a ladle and scoop out the foam.

Place the foam into another dish, discard the foam.

Turn heat to medium/low.

Meanwhile add in 1/2 a teaspoon of turmeric powder. 

Mix well with a spoon, your mixture should have taken on an incredibly gorgeous hue of deep yellow/orange.

Add in your garlic...

and about half of your sliced onions, reserving the rest for later.

I love the way this looks with the onions just floating on top, so beautiful.

Add in salt to taste.

1 teaspoon of red pepper flakes.

Slice a half of a jalapeño into quarters and slice thinly again. Add the jalapeños to the daal.

Next, cut a tomato into eighths.

Add the tomatoes into the daal.

Slice two carrots.

Add the carrots to the daal as well.

Lastly, add in two tablespoons of butter or margarine.

Note: If you would like to keep this recipe vegan, skip this step, or substitute the ingredient accordingly.

Stir all ingredients together and cook on medium/low heat.

Cover with lid, half-way, and cook for about thirty minutes, until lentils have softened and semi-melted.

When lentils are ready finely chop a handful of fresh cilantro and set aside.

Next, in a smaller saucepan, melt two tablespoons of margarine or butter.

To keep it vegan use oil or a substitute.

Add in a pinch of cumin, fenugreek and mustard seeds.

Add in the reserved onions, toss together and cook on medium/high heat.

When onions have softened and begin to brown around the edges, remove from heat.

Pour in a ladle full of daal to the onion mixture.

Then pour this mixture into the remaining daal. 

Adding the daal to the onion mixture helps ensure that every last seed and bit of flavor is transferred into the daal.

Add in the chopped cilantro and stir. 

Remove daal from heat and serve with jasmine rice or roti and a fresh tomato chutney, enjoy!