Around the World in 30 Soups: This month we’re collaborating with chefs, cookbook authors, and our own Kitchn crew to share a globetrotting adventure in soups from countries and cuisines around the world. Today’s stop: India.
Ingredients
1 1/2 cups dried red lentils, rinsed
2 tablespoons neutral cooking oil, such as canola, divided
1 small onion, diced
1 medium tomato, diced
1 (1/2-inch) piece ginger, grated
1/2 teaspoon ground turmeric
6 cups loosely packed shredded greens, such as beet greens, spinach, or swiss chard
Salt
1/2 teaspoon whole cumin seeds
1 clove garlic, smashed, but left whole
Instructions
Place the red lentils in a large saucepan and add enough water to cover them. Bring the water to a boil, skimming off any scum that rises to the top, then turn down the heat and simmer until creamy and tender, about 20 minutes. Meanwhile, cook the vegetables.
Heat 1 tablespoon of the oil in a large frying pan over medium-high heat until shimmering. Add the onion and fry gently until translucent and beginning to brown, about 5 minutes. Add the tomatoes and ginger, and cook until tomatoes soften, about 3 minutes. Stir in the turmeric. Stir in the greens and let them wilt, about 5 minutes.
Stir in the onion-tomato-greens into the dal, and simmer for a few minutes to warm through. Season to taste with the salt.
Heat the remaining 1 tablespoon of oil in a small frying pan over medium-high heat until shimmering. Add the cumin seeds and garlic clove. Fry until the cumin sizzles, about 30 seconds, then turn off the heat and pour the seasoned oil, cumin seeds, and garlic into the dal. Cover and let it infuse for a few minutes. Stir before serving, and serve hot with rotis and salad.
