Amrita Hazra, a researcher who is at UC Berkley launching her own Millet Underground, offers this recipe for an Indian lentil soup. She says,”I make this at least twice a week, because it is so simple!”
Units: Metric US Imperial
Wash the lentils - scrub well and rinse with water twice. Put lentils into a pot or large microwave-safe glass bowl. Add water and let sit for 15 to 20 minutes. Chop each garlic clove into 7 or 8 pieces, add them to the lentils and water. Slit the green chilies, add them to the lentils. Add salt to taste (about 1/2 teaspoon).
Bring to a boil and cook for 25 minutes (less if you are using Petite Crimson Lentils) or microwave at the highest power for 16 minutes. Allow to cool for 4-5 minutes. If the lentils have become too thick, add a hot water to adjust the consistency. To serve as a soup: serve in bowls and garnish with finely chopped fresh coriander and a squeeze of fresh lemon. To serve as a dal, ladle over hot white rice or savory millet.