I have wanted to make a proper Dhall (lentil soup) for a really long time, but oftentimes, my under-boiled peas and lentils due to no pressure cooker have hindered me to keep trying.
If you have seen my previous post, I mentioned that I have been undergoing a 40-day prayer and fasting proces, and today is already day 12. At first I would just be steaming rice with frozen vegetables, but half of the time I still felt that my body needed more blended nutrients, like pea and lentils; but such vegetable based proteins are very hard to cook without proper equipment or lack of knowledge.
I have been planning to get a proper blender for a long time, but often times I was hoping that it could be more "intelligent" where it can also help cook it, like soy milk makers; however I have not seen a good one with enough blades for a smooth blend machine without a gigantic hole in the wallet...
Until now
With the Malaysia Independence sale running, I got to acquire a "good helper" intelligent blender with a 6 months installment, with just a few bucks a month, rounding around $25 USD in total; and after the initial test of blending rice, lentils, peas and barley as my healthy meal drink, I feel that it is time to go ahead and venture into the plan I always wanted to fulfill.
The Dhall
Only it is a healthier version: with less powering Indian spice and smoother texture, because my mom who has gastritis history couldn't really take it as it somehow affects her digestive system.
With raw materials ready, I have decided to split to 2 sections: The smooth base and the diced vegetables.
Found this great mix of peas, lentils and barley called Mackenzie vegetables soup mix. It saves me time searching for it
The soup base consists of: Celery, Yellow (Holland) Onion, Carrot, Garlic, Old Ginger, Split Peas, Orange Lentil and Barley.
The diced vegetables consist of: Yellow Onion, purple capsicum, carrot, and potatoes
While the helper is making the soup base, I sauté the onion and purple capsicum with virgin red palm oil (you can use olive oil if you want).
I also added more Orange Lentil for it to simmer so that there are more lentil texture in the dhall.
Once the base is ready, I poured it into the pot with the sautéed portion before adding the diced carrots and potatoes in, and then have it in a medium-low heat to simmer.
However because it is super thick, I have to consistently stir while adding just a little more water to dilute to prevent from burning at the bottom, then I add turmeric powder little by little until I see the colour consistency of bright golden.
Since I cannot use the Indian spices as usual, I opt for Garam Masala , natural mushroom seasoning and salt to taste.
And that’s it. It all took around almost an hour to finish, and the whole room was filled with fragrance.
When my mom tried it out, she was impressed with thumbs up; and the best part is my dad had 3 repeated portions throughout the day after we had our breakfast. If it is not good enough, my dad won’t repeat having it.
Now my entire family including myself is satisfied. The next run of making this special Dhall will most likely be next month or in October. Haha.
So far for a 1.8L pot of Dhall vegetable soup mix, I have used:
- one yellow onion
- one carrot
- 1 celery stick
- 1 small purple capsicum
- 3 cloves garlic
- 60g vege mix (pea, lentil, barley)
- 10g orange lentil
- Garam Masala (to taste)
- Himalayas salt (to taste)
- 1.5L water
Until Then
Stay healthy, stay curious and learn new things, and stay happy!
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