Lost in Panslation - Kumud's yellow dhal soup

October 27, 2020

Anecdote:

For issue 8 of Lost in Panslation, my friend Ami's grandma Kumud shared her yellow dhal (mung lentil) soup.

It's hearty and quick to make. Oh and the leftovers reheat well so you can always just make some fresh rice or chapati to go with it.

When I made it, I made a few adaptations/substitutions. It turned out well so I've added my notes below.

Ingredients:

  • 1 cup of washed yellow dhal

  • 3 cups of cold water

  • 3 tbsp of sunflower oil

  • 2 tbsp of tomato passata (I used a tbsp of tomato paste instead)

  • 3/4 of tbsp of salt (I just seasoned to taste near the end)

  • 1 tsp of chopped ginger

  • 1 tsp of chopped garlic (you can also just smash it if you don't mind larger pieces)

  • [1 sliced shallot] - my addition

  • 1 level tsp of turmeric powder

  • 1 tsp of dhal masala powder (I used garam masala as I couldn't find dhal masala)

  • 1 tsp mustard seeds

  • 1/2 tsp of cumin seeds

  • 1/4 tsp of asafoetida powder (known as 'hing') - I left this out but I need to invest in some so will add in next time I make it!

  • Juice of half a lemon

  • [Optional - brown sugar] - I just added a small pinch of sugar

  • [Optional - coriander to garnish]

Recipe:

  1. Wash the dhal in a mixing bowl with water - wash it twice and then add the fresh water and let the dhal soak in the water whilst you are preparing your other ingredients

  2. Heat the sunflower oil in a saucepan

  3. Add to the heated oil the mustard seeds, cumin seeds and asafoetida powder concurrently (this disperses the flavours)

  4. I then added the sliced shallot and chopped garlic and ginger, letting the shallot sweat a bit

  5. Add the passata and stir well

  6. Whilst this cooks, add in your salt, turmeric, dhal masala and let it simmer for just under 5 minutes for all the flavours to blend

  7. If you're using sugar, add a pinch here

  8. To this mixture, add the dhal with the water

  9. Stir and let it simmer for up to 40 minutes at a low-medium heat

  10. This will become a chunky soup texture, at this stage - taste it and add more lemon juice/additional salt if required

  11. When serving, garnish with chopped coriander

N.B - this is traditionally served with hot basmati rice or whatever rice of your choice.