Gujarati Daoshihe - Spiced Lentil Soup

Ingredients

In the Gujarati adaptation of Daoshihe, we incorporate the unique flavors and ingredients of Gujarati cuisine. We replace some of the traditional Chinese spices with Gujarati spices such as cumin, coriander, turmeric, and mustard seeds. Additionally, we add vegetables like carrots, potatoes, and tomatoes to enhance the flavors and textures of the soup. The Gujarati version of Daoshihe is also typically served with rice or Gujarati breads like roti or thepla. We alse have the original recipe for Daoshihe, so you can check it out.

• 1 cup (200g) split pigeon peas (toor dal) 1 cup (200g) split pigeon peas (toor dal)
• 1/2 cup (100g) split yellow mung beans (moong dal) 1/2 cup (100g) split yellow mung beans (moong dal)
• 1 medium-sized carrot, diced 1 medium-sized carrot, diced
• 1 medium-sized potato, diced 1 medium-sized potato, diced
• 1 medium-sized tomato, chopped 1 medium-sized tomato, chopped
• 1 tablespoon ghee (clarified butter) 1 tablespoon ghee (clarified butter)
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/2 teaspoon asafoetida (hing) 1/2 teaspoon asafoetida (hing)
• 4 cups (950ml) water 4 cups (950ml) water
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 2g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 15g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   Rinse the split pigeon peas and split yellow mung beans under running water until the water runs clear.
2. 2.
   In a pressure cooker or large pot, add the rinsed lentils, diced carrot, diced potato, chopped tomato, water, and salt.
3. 3.
   Close the pressure cooker or pot and cook on medium heat for about 15 minutes in the pressure cooker or 30-40 minutes in a pot until the lentils are soft and cooked through.
4. 4.
   In a separate small pan, heat the ghee over medium heat. Add the cumin seeds and mustard seeds and let them splutter.
5. 5.
   Add the turmeric powder, coriander powder, red chili powder, and asafoetida to the pan and sauté for a few seconds.
6. 6.
   Pour the spice mixture into the cooked lentils and vegetables and mix well.
7. 7.
   Simmer the soup for an additional 5 minutes to allow the flavors to meld together.
8. 8.
   Garnish with fresh cilantro leaves and serve hot with rice or Gujarati breads.

Treat your ingredients with care...

• Lentils — Rinse the lentils thoroughly before cooking to remove any impurities.
• Cumin seeds — Toasting the cumin seeds before adding them to the soup will enhance their flavor.
• Mustard seeds — When tempering the mustard seeds, be cautious as they tend to splutter when heated.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder according to your taste preference.
• Add a squeeze of lemon juice before serving to enhance the flavors.
• You can add other vegetables like spinach or bottle gourd to make the soup more nutritious.
• Adjust the consistency of the soup by adding more water if desired.
• Leftover Daoshihe can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve Gujarati Daoshihe hot in individual bowls. Accompany it with steamed rice or Gujarati breads like roti or thepla for a complete meal. Garnish with fresh cilantro leaves for added freshness.

Presentation advice

Present the Gujarati Daoshihe in a vibrant bowl, allowing the colors of the lentils and vegetables to shine through. Serve it alongside a stack of warm rotis or a bowl of steamed rice. Sprinkle some fresh cilantro leaves on top for an appealing touch.