Dal Shorba

Both the kids are down with a cold. So am I. Runny noses, cough, and rising (body) temperatures set the tone for the weekend to come. Two cranky babies, one cranky mommy, and incessant rain (which is way noisier than incessant snow)... Add to that my inability to even go out for a walk....

What's a girl to do??

Wait for the kids to go to sleep, make a hot bowl of spicy dal-based soup (my m-i-l's recipe), sit at the table with a good book, and eat at a leisurely pace, in perfect silence (the other half having been warned that I've had a really bad day).. Bliss.

What more can I ask for?


Dal Shorba
the way my mother in law makes it

1 cup split masur dal (washed well and soaked for an hour or two)
1 onion (coarsely diced)
1 tomato (diced)
3 tbsp garlic (minced)
2 tbsp (or more) Curry powder
2 tbsp oil
salt to taste
Croutons and/or chopped coriander leaves for garnish

Heat oil. Fry onions and garlic till well browned.
Add curry powder and stir for a minute.
In a pressure cooker, cook soaked masur dal, onion-garlic mix, and tomatoes with about 4 cups water.
After the dal is cooked, let it cool, till it's about lukewarm.
Puree in blender.
Add water to the puree to adjust to desired consistency.
Season with salt and simmer for 5 minutes.
Garnish with croutons and coriander leaves.
Serve hot.

Notes:
The curry powder I prefer is Everest (or MDH) Meat Masala.
The onions and garlic could be fried in butter or ghee instead of oil, for a richer taste.