A hearty and flavorful lentil soup from Bangladesh
Course Soup
Cuisine Bangladesh
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 4
Calories 256kcal
Author International Cuisine
Ingredients
1cupred lentils
1cuponion½ finely diced and ½ thinly sliced
2clovesgarlicminced
3green chiliesfinely chopped
1teaspoonsalt
3cupswater
2tablespoonsgheeunsalted butter can be substituted
¼cupcilantrochopped
½teaspoonred chili powder
1teaspooncumin
½teaspooncoriander
½teaspoonturmeric
½teaspoonblack pepper
1teaspoonpanch phoronBengali five spice blend
Instructions
Wash and drain the lentils.
In a large pot, add in the lentils, water, diced onions, ½ the garlic and 2/3rds of the green chilies, 1 tablespoon of ghee, all the spices except the panch phoron.
Bring to a boil and then simmer over medium low for 15-20 minutes until the lentils are tender.
Take a whisk and break up the lentils, whisking vigorously for a couple of minutes until it becomes well combined.
Add in the cilantro.
In a separate frying pan, melt the ghee and add in the thinly sliced onions and the remainder of the chili. Cook until the onions begin to caramelize.
Add in the garlic and the panch phoron and stir until the panch phoron begins to sputter.
Turn the heat to low and add in one scoop of the daal into the frying pan.