This recipe is a one pot meal because its starch and protein in one with the potato and lentils, so no need to make rice to go with your dal here. The first time I made this soup, I had gotten my first garlic wand from my CSA which I used in the recipe. This is a picture of my garlic wand!
I was making the soup for a Mexican-Indian supper I hosted a couple years back, and I have since come back to this recipe on several occasions because it's so good! I hope you enjoy:)
Lentil Leek Soup with Fried Spices
2 tablespoons ghee or oil
2 leeks, chopped
2 cloves of garlic, crushed
1 inch piece ginger, grated
1 potato, cut into small cubes
1 cup moong dal or masoor dal (yellow or red lentils)
8 cups water
1/3 teaspoon turmeric1 teaspoon coriander powder
1-2 tablespoons ghee or oil
pinch of asafoetida or hing
1/2 teaspoon cumin seed
1/2 teaspoon kalonji seeds
1/4 teaspoon chili powder
1 onion, chopped
salt and pepper to taste
Wash the lentils until the water is clear. Then drain and set aside.
Heat ghee or oil in pot under medium flame. Fry leeks until translucent. Add garlic and ginger and fry for a minute. Next, mix in potato and fry for a couple minutes. Add the drained lentils to the pot. Saute for few minutes and stir.
Pour 8 cups water. You will start getting some foam at the top so skim it off the top. When you don't see anymore foam, add the turmeric, coriander powder and a teaspoon of salt and cook until vegetables and lentils get soft. This takes about 30 minutes over medium heat.
Using a hand blender or regular blender, puree the soup. Add the soup back into the pot.
In a small saucepan, heat the ghee or oil to medium heat. Then add in the hing, cumin seeds, kalonji seeds and fry until the cumin seeds are brown. Add the chili powder and give a good stir. Right after, add the onions and stir together. When the onion is translucent, pour it over the soup. Add salt, pepper and lemon to your taste.