South Indian Black Lentil Soup

Ingredients

In this adaptation, the Latin American Sopa Negra is transformed into a South Indian delight by incorporating traditional South Indian spices and flavors. The original dish typically includes ingredients like black beans, tomatoes, and cilantro, which are replaced with black lentils, tamarind pulp, and a unique blend of South Indian spices. The cooking techniques and flavors are adjusted to align with the vibrant and aromatic South Indian cuisine. We alse have the original recipe for Sopa negra, so you can check it out.

• 1 cup (200g) black lentils (urad dal) 1 cup (200g) black lentils (urad dal)
• 4 cups (950ml) water 4 cups (950ml) water
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 sprig curry leaves 1 sprig curry leaves
• 2 dried red chilies 2 dried red chilies
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, finely chopped 2 tomatoes, finely chopped
• 1 tablespoon tamarind pulp 1 tablespoon tamarind pulp
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 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): 3g, 0.5g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 15g
• Fiber: 15g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the black lentils thoroughly and soak them in water for 2 hours.
2. 2.
   In a large pot, bring 4 cups of water to a boil. Add the soaked lentils and cook until tender, approximately 30-40 minutes.
3. 3.
   In a separate pan, heat vegetable oil over medium heat. Add mustard seeds and let them splutter.
4. 4.
   Add curry leaves and dried red chilies to the pan and sauté for a minute.
5. 5.
   Add chopped onions and cook until they turn golden brown.
6. 6.
   Stir in the chopped tomatoes and cook until they soften.
7. 7.
   Add tamarind pulp, turmeric powder, cumin powder, coriander powder, and salt. Mix well.
8. 8.
   Transfer the cooked lentils to the pan and simmer for an additional 10 minutes, allowing the flavors to meld together.
9. 9.
   Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Black lentils (urad dal) — Soaking the lentils before cooking helps in reducing the cooking time and ensures they become tender and creamy.

Tips & Tricks

• For a spicier version, add a finely chopped green chili along with the dried red chilies.
• Adjust the consistency of the soup by adding more water if desired.
• Serve the soup hot with steamed rice or crusty bread for a complete meal.

Serving advice

Serve the South Indian Black Lentil Soup hot in individual bowls. Garnish with fresh cilantro leaves for added freshness and color. Accompany it with steamed rice or naan bread for a satisfying meal.

Presentation advice

Present the South Indian Black Lentil Soup in a deep bowl, allowing the vibrant colors of the lentils and spices to shine through. Place a sprig of curry leaves or a dried red chili on top for an attractive garnish.