Today’s Cooking & Eating Adventure
It was a cool day (highs in the mid-forties), and we both craved something hot and comforting. I’ve made many soups using red lentils as the base, but this dish took on a life of its own. I used ingredients in the refrigerator that needed to be used up, like tomato paste, tofu, and coconut milk. When deciding which spices to use, Indian flavors spoke to my taste buds.
See my web page for full recipes – https://www.thenextmeal.net/veggies/1555-2/
This lentil soup is pure comfort in a bowl. From the moment the spices hit the oil, the kitchen is filled with warm, inviting aromas that promise something special. The rich, creamy broth, enhanced by coconut milk, is perfectly balanced with the bright burst of cherry tomatoes and the smoothness of avocado. Red lentils absorb the deep, aromatic spices, while sautéed mushrooms and marinated tofu add a hearty, satisfying texture.
Each spoonful feels like a warm embrace, with the rice or noodles soaking up all the delicious flavors. The combination of cumin, coriander, and curry leaves creates layers of richness that leave you feeling nourished and content. This is a dish that lingers with you long after the last bite, leaving you feeling completely satisfied and utterly at peace.
Severed with a simple salad.
Other Recipes and Information
Tempering (also known as tadka or chhonk in some regions) is a common cooking technique in Indian cuisine where whole and ground spices and aromatic ingredients are briefly fried in hot oil or ghee to release their essential oils and flavors. This process enhances the aroma and flavor of the spices, which then infuse the dish when added.
How Tempering Works:
- Heat Oil or Ghee: First, a small amount of oil or ghee (clarified butter) is heated in a pan.
- Add Whole Spices: Once the oil is hot, whole (and ground) spices such as cumin seeds, mustard seeds, fennel seeds, cloves, cinnamon, or cardamom are added. The spices are fried for a few seconds until they release their fragrance. The goal is to toast them just enough to bring out their full flavor without burning them.
- Add Aromatics (Optional): After the spices, ingredients like garlic, ginger, onions, or curry leaves might be added to the oil to fry them lightly as well. This adds additional layers of flavor to the dish.
- Add to the Main Dish: Once the tempering is ready, it is poured into the main dish (usually a curry, lentil soup, or dal) to enhance the overall flavor profile.
Tempering is often done at the beginning or end of cooking or both and is an essential technique for dishes like dals, curries, and chutneys. It’s a great way to infuse the entire dish with the warm, fragrant spices that are the hallmark of Indian cooking.
Here is a move visual explanation of tempering by Chitra Agawal from her blog, “thekitchn” – How To Temper Spices: An Easy Step-by-Step Guide