This punchy, tangy South Indian soup will warm you through and through.
Ingredients:
½ cup toor dal (split yellow pigeon peas)
1 teaspoon turmeric powder, divided
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 tablespoon freshly cracked black pepper
1 (2-inch) piece fresh ginger, peeled and finely chopped
1 serrano chile, chopped
4 large cloves garlic, chopped
1 teaspoon vegetable oil
1 teaspoon yellow mustard seeds
15 curry leaves, torn into pieces
1 (14.5-oz.) can chopped tomatoes
¼ teaspoon asafoetida
½ teaspoon kosher salt
¼ cup fresh lemon juice (from 1 lemon)
½ cup chopped cilantro
Directions:
Rinse pigeon peas, then place in a medium pot with 1/2 teaspoon turmeric and 1 cup water over medium heat. Bring to a boil, then cover and simmer for 15 minutes. Stir, then simmer for another 10 minutes if needed, or until pigeon peas are soft.
While dal cooks, combine cumin seeds, coriander seeds, pepper, ginger, chile, and garlic in a blender and blend into a thick paste. Set aside.
Mash cooked pigeon peas, then scoop them out of the pot and transfer to a bowl. Wipe pot clean with a paper towel. Heat oil in pot until shimmering, about 1 minute. Add mustard seeds, curry leaves and remaining 1/2 teaspoon turmeric and cook until curry leaves sizzle and mustard seeds begin to pop, about 90 seconds.
Add tomatoes with their juices, ginger-garlic spice paste and asafoetida to the pot, and stir until combined. Add cooked pigeon peas, 3 cups water and salt. Stir, then simmer 10 minutes. Stir in lemon juice, taste for seasoning, and top with chopped cilantro.
