Lentils and the wonders of identity

When I speak about lentil soup, I mostly take for granted that lots of people have no idea about the enormous variety of lentils and the different ways of preparation. Being very familiar with the Indian vegetarian kitchen, the food and ingredients have grown on me and, like many Indians, I also have a special liking for dal-bhat (lentil soup with rice), though not on a daily basis. It is simple, healthy and provides a full complement of proteins required by the body.  

The traditional Indian and Nepalese meal consists of dal-bhat, vegetables and some side dishes. Nutrition apart, this combination often functions as an identity marker. It signifies the distinct identity of Indians and Nepalis who stick to their culture and traditions. It is the food that offers comfort away from home. It’s food that brings people together. The kind of food that nourishes body, mind and community. Also Indians in the Caribbean (no not the indigenous but the descendants of the indentured labourers), express their identity as Indians, when saying ‘we like our dal-bhat’. Thereby stating that they stick to their simple but authentic food, to their own, inherited, traditions.  

Channa dal

And it is simple to cook. Below one of my favourite recipes. If I have the time I use channa dal since that needs to be soaked and pressure cooked. But it also tastes great with either red split lentils or toor dal.  

Yellow dal

Ingredients:

grated tomatoes

150 gr channa dal*, soaked overnight

3 cups water

200 gr. tomatoes (is 2 medium sized tomatoes), 1 grated, 1 roasted, peeled and cut into cubes

¾ teaspoon salt

½ teaspoon turmeric powder

2 teaspoons freshly grated ginger

2 tablespoons coriander leaves, chopped

For tempering:

1 tablespoon sunflower oil

1 pinch asafetida (hing)

1 teaspoon cumin seeds 

12 curry leaves

½ teaspoon red chilli powder

Method

Pressure cook the soaked channa dal* with salt and ½ teaspoon turmeric in 3 cups of water to one whistle and simmer for 12 minutes (*instead of channa dal (lentils), you can use small red split lentils (without soaking) or toor (arhar) dal/lentils (soaked for 30 minutes) as these can be cooked in half an hour). 

grated tomato and grated ginger

Open the pan after the pressure has dropped and check if the lentils are well cooked, otherwise cook until soft. Add water if needed.

Add the grated and cubed tomatoes, ginger and coriander leaves and bring to a boil.

Transfer to a pan to serve.

 

Tempering

Heat the sunflower oil in a small frying pan, add the asafetida, add cumin seeds and curry leaves, and cook till the seeds start jumping.

Remove from heat and add chilli powder.

Pour the tempering over the lentil soup and serve hot (immediately after tempering).

Enjoy with rice and a good vegetable curry!