Course: Main or with rice
Serves: 3-4 as a main dish; 8-10 as a side with rice

Ingredients:

  • 1 cup red lentils, washed and pre-soaked for ½ hour
  • 4-5 cups water
  • 2 tsp sabzi masala
  • 3 tbsp oil
  • 1 tsp salt
  • ½ tsp chili powder
  • 1 tsp turmeric
  • 1 tsp curry leaf spice blend
  • 2 medium tomatoes, chopped
  • 8-10 Thai chilies or 4-5 serrano peppers, chopped
  • ½ cup chopped cilantro
  • Juice of half a lemon

Directions:

  • Wash lentils and soak them for 30 minutes to an hour.
  • In a pot, add lentils, 4 cups water, tomatoes, turmeric, chili powder, and chilies. Cook for about 20 minutes until lentils are tender. Add water as needed.
  • Let the mixture cool for 10 minutes, then blend using an immersion blender until smooth.
  • Return to heat and add salt, lemon juice, cilantro, and curry leaf spice blend. Adjust the water to the desired consistency and cook for an additional 10 minutes.
  • Adjust seasoning as needed. Serve as desired.

Note: The recipe can be adapted for both Category 2 and 3. For a thicker soup, serve as a main dish; for a thinner consistency, serve with rice, fried fish or chicken, and vegetables.