serves
6-8
prep
15 minutes
cook
20 minutes
difficulty
Easy
serves
6-8
people
preparation
15
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 20 whole black peppercorns
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 tsp ground turmeric
- ¾ cup split red lentils (masoor dal), rinsed, drained
- 2 litres water, at room temperature
- 1 tsp tomato paste
- 1 tsp tamarind paste (you might need to add a little more)
- 2 packed cups spinach leaves (inner stem removed)
- 1 bunch coriander, leaves picked
- ¼ packed cup tarragon leaves
- 6 spring onions (scallions), trimmed, white and green part roughly chopped
- 1 large jalapeno chilli, chopped (if you prefer less hot, remove the seeds)
- 2 garlic cloves, finely chopped
- 1½ tsp sea salt
- 60 ml (¼ cup) vegetable oil
- 1 tsp black mustard seeds
- 4 dried small kashmiri chillis (see Note)
- 6 fresh or dried curry leaves
- steamed basmati rice, to serve (optional)
Instructions
Using a mortar and pestle or spice grinder, grind the peppercorns, cumin and coriander seeds to a coarse powder.
Place the freshly ground spices, turmeric, lentils and water in a large heavy-based stockpot over high heat. Bring to the boil, then reduce heat to medium-high and cook for 10 minutes or until the lentils are soft and translucent.
Scoop out 125 ml (½ cup) cooking liquid and combine with the tomato paste and tamarind in a bowl to form a slurry. Return the slurry to the stockpot and stir to combine. Cook for 1 minute, then remove from heat and set aside to cool for 10 minutes.
Meanwhile, place the spinach, coriander, tarragon, spring onions, jalapeno chilli, garlic and 125 ml (½ cup) broth (avoid the lentils from the broth) in the bowl of a food processor. Process until a smooth paste.
Stir the paste into the lentil soup. Add the salt, then taste and adjust the seasoning if necessary (you might need to add a little more salt or tamarind). Divide the soup among the bowls.
Heat the oil in small saucepan or frypan over medium-high heat for 45-60 seconds or until hot. Add the mustard seeds and cook for 10–15 seconds or until they begin to sputter. Add the kashmiri chillis and curry leaves, and cook for a further 10-12 seconds or until puffed and darkened a little. Immediately remove and pour mixture over the soup, then serve with rice on the side, if desired.
Note
• Serve the soup as soon as it is prepared to keep it as brightly green as possible.
• Kashmiri chillies are available from Indian food shops and spice shops.
• 20 peppercorns might seem a lot but it gives this soup its characteristic fiery taste.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
