This yellow lentil soup is not only easy to make but also tastes great!
This vegetarian/vegan soup is an easy pressure cooker recipe you can
make when you're rushed
for time and need something wholesome and nutritious to eat.
Yellow lentils require a little more time to cook than the red lentils
(red gram); be sure to pressure cook them for at least 5 whistles and
mash the dal before adding to the veggies.
Yellow lentils and onions impart a slightly sweet taste to this dish.
Servings:3-4 Cooking Time: 15
minutes
Ingredients
3/4 cup split yellow lentils
(chana dal, split bengal
gram)
2 cups onions, cut into 1-inch strips
4-5 cloves of garlic (optional)
1 1/2 cups tomatoes, cut into small cubes
1/4 tsp garam
masala powder
1 tsp lemon or lime juice
Salt to taste
For Seasoning
4 tsp vegetable oil
1/2 tsp cumin seeds (jeera)
3 green chillies (make a small slit lengthwise)
Turmeric powder, a pinch
5-6 curry leaves
1 tbsp, cilantro (coriander leaves) for garnish
Preparation
Cook the yellow lentils in the pressure cooker with 2
cups water and turmeric powder for about 5 whistles (10-12 minutes).
In the meantime, heat oil in a saucepan. Add cumin
seeds. As they start browning, add the green chillies and curry leaves,
and fry for a couple of seconds. Add a pinch of turmeric powder,
onions, garlic, and salt and cook on medium heat, stirring
occasionally, until they are translucent.
Add the tomatoes, and cook for a couple of minutes on
low heat. Add the garam masala powder and cook for 2 more minutes on
low heat.
Mash the cooked yellow lentils and add along with the
water
(you can add more or less water to get the consistency you want) along
with salt.
Cook the yellow lentil soup for 2-3 minutes.
Remove from heat and let cool a bit.Add the lime juice, and cilantro
just before serving.
Serve the yellow lentil soup with rice and ghee
(clarified butter) or with any bread.
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