Yeast Free Living

I really enjoy experimenting with Indian dishes.  The aroma of turmeric, garam masala and cumin are very appealing to me.  I usually enjoy my Indian food at a local Indian restaurant but occasionally I will attempt to make an authentic Indian dish all by myself.  The first Indian dish I mastered was chicken tikka masala.  My chicken tikka masala is adored by my family, even my mother who hates trying new foods. 

This Yeast Free Dal Soup is the first authentic Indian Soup that I have ever attempted.  The ingredients were pretty common and I just happened to have all the spices and such in the cabinet so I decided to go for it and I am so glad I did.  This soup is a great blend of tastes and textures.  The  coconut milk makes it a bit sweet which I didn’t know if I would like at first but it seems to mesh nicely with the Indian spices.  This soup can be eaten alone but is typically served over rice. 

Dal Soup Ingredients
2 tablespoons clarified butter
2 garlic cloves chopped
1 onion choppped
1/2 teaspoon turmeric
1 teaspoon garam masala
1/4 teaspoon chili powder
1 teaspoon ground cumin
26  ounces chopped tomatoes drained (I use 1 container Pomi chopped tomatoes)
1 cup red lentils
2 tsp lemon juice
2 1/2 cups unsweetened vegetable stock (I use the Trader Joe’s variety)
1 1/4 cup unsweetened coconut milk (Iuse Trader Joe’s light Cocunut milk)
sea salt to taste
black ground pepper to taste

Dal Soup Directions
Melt the clarified butter in large pan
Saute the garlic and onion for 2 minutes
Mix the spices in and cook for 1 additional minute
Stir in the tomatoes, red lentils, lemon juice, vegetable stock and coconut milk
Bring to boil
Reduce heat and simmer for about 30 minutes or until lentils and tender