Yellow lentil soups are an integral part of the Persian cuisine as well as Indian. Its a part of their main diet. I am not sure who has influenced whom but they exist quite prominently in both the cultures. The one that I like the most the Persian version of it, but then with an Indian twist.
Ingredients
Onion - 1 big
Yellow Lentil - 1 cup
Minced Turmeric - 1lbs
Minced Turmeric - 1lbs
Turmeric - 1tsp apprx.
Salt - As per taste
Garlic - 4-5 cloves
Nigella Seeds - 2tsp
Cumin Seeds - 1tsp
Cumin Powder - 1tsp
Olive Oil
Recipe
| Soak the lentil for couple of hours. Then add salt and turmeric and boil the lentil till soft. I usually add a lot of water so that the lentil doesn't burn if left unattended for sometime |
| Chop onions and garlic |
| Heat oil in a pan and add onion & garlic. Then add cumin/nigella seeds and let it heat till there's aroma |
| Add the minced turkey in the pan and cook well |
| Now mash the lentil with your hand or a hand grinder a little and add the lentil in the pan and cook for sometime. Then let it cool |
| In a separate baking dish, slice lemon into thin slices and bake it till brown |
| In a separate baking dish, slice lemon into thin slices and bake it till brown |
| Now let everything cook together till thick and serve with Naan. You can also serve it with Ciabatta |
| Garnish with lime & cayenne |
| Garnish with lime & cayenne |
