healing yellow dal soup with lemon & black pepper

20th February 2011

I love the Winter in Israel.  The days are bright and blue and beautiful.  I love the rainy days that quickly follow the sun.  It makes everything golden, especially in the late afternoon.  I love these days when everything is quiet and rested.

The quiet is such a blessing.

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a simply golden soup

Inspired from Mysore Style Cooking by V. Sandhya

It is important to use yellow lentils (also known as toor dal and not yellow split peas).  You could replace with split moong dal or red lentils.  Add more or less of the pepper and lemon until the taste is just right.

Serves 2

ingredients :

½ cup yellow lentils (toor dal)/split moong dal

3 cups water

2 cherry tomatoes, finely chopped

½ tsp freshly ground black pepper (or more to taste)

salt to taste

1 Tbsp ghee/oil

1 tsp cumin seeds

6 fresh curry leaves

⅛ tsp asafoetida powder (hingu)

juice of half a lemon (or to taste)

2 Tbsp fresh coriander leaves, finely chopped

preparation :

Wash the dal and place it with 3 cups of water into a heavy bottomed pot.  Bring to boil, turn down the heat and simmer uncovered for 20 – 30 minutes.  Remove from the heat and using a hand blender, puree until smooth (optional).

Add the tomatoes,  black pepper, and salt.  Bring back up to boil and turn off the heat.

In a small heavy bottomed pan, heat the ghee, then add the cumin seeds.  When they begin to turn golden brown, add the curry leaves and asafoetida. Add this to the dal, and mix in the fresh coriander and squeeze lemon juice to taste.

Serve hot with a drizzling of ghee.

Feeling fatigued?  Have a sore throat, sniffles, cough, headache, stomach upset or mild fever?  This soup will help cleanse and soothe your body of all those ailments.   But remember to rest.  Eat when you are hungry.  Eat slowly…… until you feel soothed.  But stop short of familiar feelings of fullness.  Leave room to breathe in healing oxygen, and thank the trees for providing it.


Goodness shared from Stacey

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