#qhk

Kumbakonam Cuddaph: My style... quick style

I cooked dhal/lentil soup for the work place (Canada). I had to make an absolutely non spicy version...🤔😜😀

In a pressure cooker container, I added 1 cup each of moong and red lentils after washing. Added enough water ,turmeric powder, a tsp of oil and placed in the cooker with water in the bottom. Washed 3 small potatoes and one whole garlic pod and dropped them into the lentils. Left it to soak for 15 minutes and allowed 2 whistles.

Grinded fresh coconut, 3 green chillies which are not that spicy, fennel seeds and almond powder.

In a large deep dish, added a bit of ghee and oil and tempered mustard seeds, gram lentils and bay leaves. Sauteed finely chopped shallots and curry leaves. Added a pinch of asafoetida.(optional)

In the mean time, after the pressure is released, I opened the pressure cooker, took out the potatoes and garlic with a holed laddle. Dropped the potatoes in cold water ,peeled them and gently crushed them to big chunks. No cutting with the knife. The masala will not properly get into the potato. It has to have uneven surface. Squish peel the garlic , remove the skin and add it back to the lentils and mix well. You can get the goodness of garlic without its special aroma.😀

Add the potatoes to the onion and saute for a few minutes. Add a few largely chopped tomatoes and give a quick saute. Too much soft cooked tomatoes will alter the taste a bit. I love to eat big pieces of tomatoes.

Add the cooked lentils and required salt. Add the grinded masala. I added 1/3 of masala I grinded.

Adjust water. The lentils will become thick after some time. Garnish with coriander.

I removed 2 cups of the Cuddaph and added the grinded coconut masala to it and gave a quick boil.

In ghee, temper cumin seeds , crushed dry fenugreek leaves (kasoori methi) and Kashmiri chilli powder to your taste. Transfer to the lentils. I added the Kashmiri chilli powder only to my portion.

This can be had as a thin soup. Add lemon juice and cracked pepper to your taste .