by AntoniaJames
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my 172 recipes »
cheese1227's Testing Notes:
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Expand1 tablespoon + 2 teaspoons cumin seeds Ask a question about this ingredient
1 teaspoon whole coriander seeds Ask a question about this ingredient
1 large onion, chopped (about 1 ½ cups) Ask a question about this ingredient
5 tablespoons of ghee, or more to taste, divided Ask a question about this ingredient
3 medium bay leaves Ask a question about this ingredient
1 cinnamon stick, broken into three or four pieces Ask a question about this ingredient
Salt Ask a question about this ingredient
Tiny pinch of ground cinnamon Ask a question about this ingredient
3 or 4 medium cloves of garlic, minced Ask a question about this ingredient
1 cup masoor dal Ask a question about this ingredient
3 cups homemade vegetable or chicken stock (or water) Ask a question about this ingredient
5-6 medium carrots (about 12 ounces), scrubbed and cut into 1-inch chunks Ask a question about this ingredient
1/2 cup raw whole cashews Ask a question about this ingredient
2 tablespoons finely chopped cilantro Ask a question about this ingredient
Juice of a lime Ask a question about this ingredient
Toast the cumin seeds in a small skillet just until fragrant. Remove immediately and pour into a small bowl. In the same skillet, toast the coriander seeds until fragrant. Remove and grind with half of the toasted cumin seeds.
Ask a question about this stepRinse the dal at least four or five times in cold water, or until the rinse water is clear. Check for tiny pebbles or other debris and remove; rinse thoroughly again, if necessary.
Ask a question about this stepIn a heavy soup pot, heat 2 tablespoons of ghee. Add the onions, bay leaves, cinnamon sticks and a pinch of salt and cook over medium heat, stirring frequently, until the onions begin to turn translucent. Turn the heat down to low and cook for five minutes, stirring occasionally.
Ask a question about this stepTurn the heat up and cook for about a minute, stirring frequently. Push the onions aside and add the ground cumin and coriander. Allow them to darken, then stir them into the onions. Add the ground cinnamon and garlic and stir for another ten seconds.
Ask a question about this stepAdd the dal and broth, plus 2 cups of water (or 5 cups of water, if not using stock).
Ask a question about this stepBring to a boil, stirring occasionally, then immediately turn the heat down so that the soup simmers.
Ask a question about this stepAdd the carrots and another cup of water. Return to a simmer, and cook until the carrots are tender, stirring occasionally and taking care not to let the dal stick to the bottom of the pot. Add more water if the soup seems too thick.
Ask a question about this stepWhile the soup is simmering, toast the cashews in a small heavy skillet just until they begin to darken. Put into a food processor with the remaining toasted cumin seeds and process until the cashews resemble a coarse powder. Remove and put in a medium-sized serving bowl. (Don’t wash the work bowl of your food processor, as you will be pureeing the soup in it.)
Ask a question about this stepWhen the carrots are tender, turn off the heat, add the lime juice, stir the soup well, then cover the pot and let it sit for a few minutes. Test for salt and correct, if necessary. Add freshly ground pepper to taste. Remove the bay leaves and cinnamon stick. Puree thoroughly in a food processor until smooth and creamy.
Ask a question about this stepWarm 3 tablespoons of ghee and add to the cashew and cumin mixture. Add the chopped cilantro and stir to combine.
Ask a question about this stepPut a nice dollop of the pistou in the center of each bowl of warm soup.
Ask a question about this stepEnjoy!!
Ask a question about this stepAJ, testing this now. Loving the aromas. Recipe doesn't say when to remove the aby leaves and the cinnamon stick. If I don't hear from you, I'll keep them in until just before I puree. Thanks.
Ah, yes, that's right. Thanks so much for pointing that out. ;o)
Thanks so much, drbabs, and Happy New Year, a bit late, to you, too! (Still catching up from a really crazy December, work-and-otherwise . . . .) ;o)
This looks really balanced and delicious -- want to test for EP but have no time this weekend, so I'll just have to make it some other time.
Thank you, Rivka! I hope you do try it, and like it. Incidentally, I just posted a recipe for porridge, made with steel cut oats and brown basmati, using the same cashew and cumin seed combination (with optional cinnamon, but just a tiny smidgen of it). ;o)
Thank you, Table9! This seems like it would be right up your alley. I hope you do try it. ;o)
I love this! I live on dal and this sounds great!
Thanks, TK! We live on dal, too. Was so excited to see the contest last week, to get some new, interesting and original recipes, to expand my repertoire!! ;o)
This sounds really good. I think the sweet carrot will combine nicely with the earthy/nutty lentil. The pistou just elevates the whole thing!
Thank you, HLA! Yes, you're absolutely right. The sweet and nutty/earthy flavors, topped with my brown-butter-flavored ghee and cashews on top, make for a great combination. ;o)
Rick Field is the founder of the pickle company Rick's Picks.
Thanks so much, cheese1227. I'll be posting another recipe over the weekend (a slightly more complex version of my sweet and savory porridge) that starts with that onion/cinnamon/bay combination. It's a favorite in my kitchen for the reason you noted. Love your photo, too! ;o)