in the spirit of change and acceptance
feeling the need to be quiet and introverted, completely lost in my own meandering thoughts.
I thought I woke up to rain this morning, but it was just the wind in the trees.
green pea & yellow dal coconut curry soup
This soup does thicken up so you may need to add a little more water or coconut milk to thin out as you reheat. If you have no curry powder on hand, leave out and add asafoetida and turmeric powder to the voggarane.
Inspired by Green Lentil Soup in ‘Super Natural Everyday’ with a few Goodnessis ism’s.
Serves 3
ingredients
½ cup toor dal/yellow lentils
½ cup dried green split peas
2 – 3 carrots, finely chopped
4 cups water
voggarane
3 Tbsp ghee
½ tsp black mustard seeds
1 tsp cumin seeds
6 fresh curry leaves
¼ tsp red pepper flakes
1 heaped tsp Indian curry powder
½ cup coconut milk
1½ tsp rock salt
1 tsp brown sugar/jaggery
¼ cup coriander leaves, chopped
preparation
1. Rinse the dal and dried peas, drain and place in a saucepan with 4 cups water, bring to a boil, then turn down, and simmer gently for 20 minutes.
2. Add carrots and simmer for another 20 minutes, until the dal and peas are tender. May need to top up with water.
prepare the voggarane
3. In the meantime, warm the ghee in a small saucepan; when hot, add mustard seeds, when they start to pop, add cumin seeds, curry leaves, red pepper flakes and curry powder, fry swishing the pan around for the spices to fry evenly – turn off heat and put to the side.
4. When the dal has finished cooking, remove from heat, stir in the coconut milk, salt and jaggery -puree with an immersion blender (or if you have no electricity, like me at the moment, a potato masher will work fine). You can leave the soup a bit chunky if you like, or puree until smooth.
5. Stir in three-quarters of the spiced ghee, and add more salt if needed.
Serve drizzled with the remaining spiced ghee and sprinkle with fresh coriander. Wonderful served with red rice and steamed greens.
Goodness shared from Stacey
