Entries in Indian Dahl Soup (1)


Cooking With Tumeric


-Add 1 tsp. of tumeric to each cup of rice while cooking   (add to water at start)
-Use 1/4/ tsp. of tumeric in a small amount of olive oil when frying an egg.
-Mix tumeric into ground meat, potato, bean dishes before cooking.
-Curry powder contains a lot of tumeric and can be used in a variety of dishes.
-Visit your local East Indian Restaurant for more ideas and dishes for curry use.


Marinate chicken pieces ovenight in a mix of:
10 T. yogurt (plain)
1 tsp. Indian chili powder (or 1 tsp. cayenne and 1 tsp. paprika)
1/2 tsp. cumin (optional)
1 tsp. salt
2 tsp. garlic, ground fresh or dried
2 tsp. ginger, ground fresh or dried

Bake at 350 degrees for about 45 minutes (until yogurt absorbed into chicken and very thick sauce. Serve with basmati rice. Optional garnishes : Cilantro and lemon wedges.


2 c. lentils (I prefer the red "masoor dahl" that you can get in most Indian Grocery Stores, however you can use any lentil you like. Don't be afraid to be adventurous lentils come in red, green, yellow, brown, and white! The red lentils take the least time to cook - only 20 minutes.)

6 c. water or enough water to cook (for some lentil varieties you may need up to 12 cups
2 tsp. Tumeric
1 tsp. Chili - from the East Indian Store or substitute 1 tsp paprika and 1 tsp cayenne
1/4 tsp. Cumin (optional)
1/2 tsp garam masala
1 tsp. Salt
One onion, diced
1-2 medium tomatoes, diced
1-2 Tbsp. olive oil
fresh cilantro
1/2 lemon or 2-3 key limes

Cook lentils until soft. In a separate small skillet, heat the oil slightly and add the tumeric. Cook tumeric a few seconds until it turns a dark gold color. Then add onion, tomato ,and optional apices: garam masala, cumin, chili - you can be conservative with these if you are timid and add more to the soup later. Pour contents from skillet into cooked lentils and add the fresh cilantro and squeeze lemon/line to taste. Serve warm.

Serves 6.