Dahl Soup

Name: Dahl Soup
Ingredients: 6 12 ounces yellow lentils, rinsed (dahl); 6 12 cups chicken stock; 12 medium tomatoes, peeled, seeded and chopped; 2 ounces eggplants, peeled and diced; 1 teaspoon turmeric; 1 pinch salt; 1 12-2 tablespoons vegetable oil; 1 medium onion, diced; 1 large garlic clove, minced; 1 fresh red chili pepper, seeded and sliced (3 1/2 inches long); 34 teaspoon curry powder; 1 sprig fresh cilantro, chopped

12 ingredients

8 steps

Ingredients

6 12 ounces yellow lentils, rinsed (dahl)
6 12 cups chicken stock
12 medium tomatoes, peeled, seeded and chopped
2 ounces eggplants, peeled and diced
1 teaspoon turmeric
1 pinch salt
1 12-2 tablespoons vegetable oil
1 medium onion, diced
1 large garlic clove, minced
1 fresh red chili pepper, seeded and sliced (3 1/2 inches long)
34 teaspoon curry powder
1 sprig fresh cilantro, chopped

Directions

1

Combine dahl, stock, tomato, eggplant, turmeric and salt in large saucepan.
2

Bring to boil over high heat.
3

Reduce heat and cook until dahl are tender, about 30 minutes.
4

Heat oil in heavy large saucepan over medium-low heat.
5

Add onion, garlic, chili and curry powder and cook until onion is translucent, about 10 minutes.
6

Add dahl mixture to onions;sprinkle with cilantro.
7

Increase heat to high and bring to a boil.
8

Remove from heat, ladle into bowls and serve.