Kashmiri Red Chili Spiced Lentil Soup Recipe Kit Recipe

About this recipe

Discover the rich and aromatic flavors of Kashmir with our Kashmiri Red Chili Spiced Lentil Soup Recipe Kit. This kit includes carefully selected ingredients like masoor dal (red lentils), cumin seeds, black salt, and a blend of spices to create a hearty and comforting soup. Perfect for chilly evenings or as a nutritious meal, this recipe combines tender lentils, fresh tomatoes, and fragrant spices to deliver a dish that’s both wholesome and full of flavor. With easy-to-follow instructions, it’s simple to prepare and ideal for anyone looking to enjoy a taste of authentic Kashmiri cuisine. Whether you’re a seasoned cook or new to lentil-based dishes, this recipe kit makes it easy to bring the warmth and depth of traditional flavors to your table. Order now and transform your kitchen into a haven of delicious, homemade comfort food.

Ingredients

• 100 g Coriander Leaves
• 100 g Garlic
• 500 g Onion
• 500G Tata Masoor Dal M
• 200 g Table Salt
• - Coriander Powder
• 100 g Jeera
• 20 g Turmeric Powder
• - Red Chilli Powder
• 500 ml Water
• 500 ml Oil (For Frying)

Instructions

1. 1. Rinse 1 cup of masoor dal (red lentils) thoroughly under running water until the water runs clear.
2. 2. Soak the rinsed lentils in enough water to cover them completely for 30 minutes.
3. 3. While the lentils are soaking, finely chop 1 medium-sized onion, 2 medium-sized tomatoes, and 2-3 garlic cloves.
4. 4. Heat 2 tablespoons of mustard oil in a deep pot or pressure cooker over medium heat.
5. 5. Add 1 teaspoon of cumin seeds to the hot oil and let them splutter for a few seconds.
6. 6. Add the chopped onions to the pot and sauté until they turn golden brown.
7. 7. Add the chopped garlic and sauté for another minute until fragrant.
8. 8. Add the chopped tomatoes to the pot and cook until they become soft and mushy.
9. 9. Add 1 teaspoon of Kashmiri red chili powder, 1/2 teaspoon of turmeric powder, and 1 teaspoon of coriander powder. Mix well and cook for 2 minutes.
10. 10. Drain the soaked lentils and add them to the pot. Stir to coat the lentils with the spice mixture.
11. 11. Add 3 cups of water to the pot and season with salt to taste. Stir well.
12. 12. If using a pressure cooker, close the lid and cook for 3-4 whistles. If using a pot, cover and simmer for 20-25 minutes until the lentils are fully cooked and soft.
13. 13. Once the lentils are cooked, use a whisk or the back of a spoon to mash some of the lentils to thicken the soup.
14. 14. Adjust the consistency of the soup by adding more water if needed. Bring to a gentle boil.
15. 15. In a small pan, heat 1 tablespoon of mustard oil. Add 1/2 teaspoon of Kashmiri red chili powder and quickly pour this tempering over the soup.
16. 16. Garnish the soup with freshly chopped coriander leaves.
17. 17. Serve the Kashmiri Red Chili Spiced Lentil Soup hot with steamed rice or naan bread.