1 small onion, diced
2 cloves garlic, minced
1 inch of ginger, peeled and minced
1/2 teaspoon ground turmeric
1/2 cup red lentils, sorted and washed
2 cups hot water
2 stalks celery, washed, trimmed and sliced
1/2 of a 4lb kabocha squash, peeled and cubed (about 4 cups)
1 28 ounce can diced tomatoes
4 cups hot water
2 tablespoons rasam powder
1 whole dried chile
10 curry leaves, fresh or dried
1/2 teaspoon whole brown mustard seeds
1/2 teaspoon whole cumin seeds
cilantro to taste, chopped
fresh lime juice to taste
Start by sorting and washing the red lentils. Set aside. If you have Celiac Disease, do not skip this step. I often find dried grains mixed in with lentils and split peas. Dice the onion and mince the garlic and ginger.
To your health and happiness,
Beans and Rice
1. In a large soup pot over medium heat, saute the onions until translucent, adding water if needed to prevent sticking. When the onions are cooked, add the chopped garlic and ginger. Stir and cook until fragrant.
2. Add the washed and sorted lentils, 1/2 teaspoon turmeric and 3 cups of water. Cover with a lid and bring to a boil over medium high heat. When the water has boiled, reduce the heat to medium low and simmer for 15 - 20 minutes, until the lentils have completely broken down.
3. Chop the celery. Peel and chop the kabocha squash. Set aside. Open the can of tomatoes.
4. When the lentils are cooked, add in the celery, squash, can of tomatoes, 4 cups of water, and the rasam spices. Bring to a boil over medium high heat. Once boiling reduce the heat to medium low and simmer for 20 minutes, until the squash is cooked. Stir occasionally to prevent sticking. Add more water as needed.
5. When the squash is cooked, add the curry leaves and the chili pepper, and let simmer quietly for 5 minutes while you toast the mustard and cumin seeds.
6. Heat a heavy-bottomed pan over medium heat. Add the mustard seeds and cover with a lid. Shake occasionally to keep the seeds from burning. When most of the mustard seeds have popped, remove the lid, add the cumin seeds and toast briefly, until the cumin seeds are aromatic and slightly browned.
7. Add the seeds to the soup. Add chopped cilantro to taste. Turn off the heat and let sit for 5 minutes before serving. Serve with a wedge of lime.