Lentils Beet Soup with Baked Naan Chips

• Produce

  • 1 Beetroot
  • 3 Chillies, green
  • 1/3 cup Cilantro
  • 1 1/3 tbsp Coriander, dried
  • 3 Garlic
  • 1 Half inch Ginger
  • 1 Tomato

• Baking & Spices

  • 1 tsp Mustard seeds
  • 1 Salt as required
  • 1 tsp Tandoori masala
  • 1 tsp Turmeric, powder

• Oils & Vinegars

  • 1 tsp Ghee/oil

• Nuts & Seeds

  • 1 tsp Cumin seeds

• Bread & Baked Goods

  • 2 Naans

• Frozen

  • 3 Curry, leaves

• Other

  • Pinch of chaat masala
  • 2 cups Tur dal

Found on cookilicious.com

Description

Ingredients

• For the Dal Soup
• 2 cups tur dal
• 1 tsp turmeric powder
• Salt as required
• 1 tomato, roughly chopped
• 1 tsp ghee/oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 3-4 curry leaves
• 3-4 minced garlic
• Half inch minced ginger
• 3 green chillies, chopped
• 1 boiled beetroot
• 1/3 cup cilantro
• 1 tbsp dried cilantro
• For the Naan chips
• 2 naans
• 1 tsp tandoori masala
• 1 tsp dried cilantro
• Pinch of chaat masala

Directions

• First in a pressure cooker, boil tur dal (Split Pigeon Peas), tomatoes, spinach in vegetable stock/water. Add salt and turmeric powder to it. Boil it for 4-5 whistles (Every cooker is different, keep for as many whistles you think it needs to soften the lentils). Once done, allow it to cool down. With a whisk or hand blender, mash it completely. It should have a thick soup consistency. Add water if it is too thick. In a pan, heat cooking oil/ghee. Temper mustard seeds and cumin seeds. Then fry the curry leaves, minced garlic, ginger and green chillies for a minute or till the raw smell goes away. Next add the boiled and chopped beetroot and salt. Mix it all together and saute for another minute. Sprinkle cilantro. Keep it aside for now. Preheat the oven to 350 degrees F. You can use freshly made or even frozen (thawed) naan for this recipe. Cut the naan in wedges. Place them on grill mats. Sprinkle tandoori masala, dried cilantro and chaat masala over the naan and bake in the oven for 8-10 minutes or until it turns crisp. Now moving to the cooked lentils, pour them onto the soup bowls and add the beetroot masala over it. Sprinkle some dried cilantro and serve hot. Mix it and enjoy this hearty soup with some crispy naan chips.