Topic started by marcella van der weg (@ 1cust17.tnt14.rtm1.nl.uu.net) on Mon Jul 23 13:31:18 .
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I find it impossible to find a recipe for dahlsoup (which I love) in Holland. Can someone help me out?

Responses:

• From: Sundar (@ ip16.79.blca.blazenet.net) on: Tue Jul 24 09:02:54
  
  Marcella,
  
  "dahlsoup" as you call it is a generic name for a huge variety of lentils and pulses used in Indian cooking for various purposes. There are four types of lentils that are very common:
  
  1. Toor/Tuvar dal (flat yellow split peas)
  2. Urad/Urid dal (white small split peas)
  3. Moong/Mung dal (light yellow split/whole peas about the size of urad)
  4. Chana dal (larger rounder yellow-green split peas)
  
  Each of these has a distinct taste and is used in different recipes. Also, a lot of variation is possible =)
  
  The simple rule to cook any of these lentils is to boil them in 4 times the volume of water (1c dal to 4c water) till they are soft. This will give you a nice soup base. You can smooth this out in a blender or if you prefer, keep it chunky.
  
  Here's one recipe I use commonly. Serves 2-3
  
  1c mung daal (wash in 3 changes of water, drain)
  4 c water
  1 onion, chopped
  1/2 c green peas, shelled
  3 ripe tomatoes, coarse chopped
  1 chile pepper, minced
  3 tbsp minced cilantro
  1 tsp cumin seeds
  1 tbsp vegetable oil
  salt to taste
  
  In a large saucepan, I boil water and then add the mung dal and let it simmer (~20 min) till the dal is soft and can be squished with a spoon.
  
  In a separate saucepan, I heat the oil till it smokes slightly, and then add the onion to sizzle it. When the onion is translucent, I add the chile pepper and the cumin, and stir it for a few minutes. Next, the tomato can go in.
  
  I then add the cooked dal (with its water) to this saucepan, and the salt. I simmer it till the tomato looks done. At the point, I toss in the green peas. They cook quickest.
  
  A few minutes of stirring and simmering, andjust the seasoning to your taste.
  
  Top this off with some minced cilantro and serve.
  
  You can eat this as a soup or serve this with breads like chapati/naan or as a good side dish to some rice.
  
  Feel free to change anything in this recipe =) The only thing that i dind't like in this base was brussels sprouts. Carrots, potato, cauliflower, any veggie is fine. PLay with the spices too =)
  
  
• From: funcook (@ toronto-ppp218397.sympatico.ca) on: Wed Oct 23 22:43:39
  
  Hello Marcella! You are probably referring to "Mullugutwanny" - which is made from split red lentils. Its very common for almost all Indian restaurants to sell a Dal soup or Dal Shorba.
  Here's how you make it. Lamb bones, blanch in boiling water for 5 minutes. Remove, strain and discard liquid. Either prepare a stock with these bones adding mirepoix or cook it with washed lentils and the mirepoix. Add a few sprigs of curry leaves. Cook at simering point for a couple of hours or till the dal is cooked mushy. Remove from fire, pick the bones out and discard. If any meat on the bones, you could dice and use them in the soup. Cool this mix. Strain through a soup strainer and puree the residual matter in a blender using the same stock. Mix and heat up again. Serve garnished with steamed rice, and coconut cream, with the meat pieces of you like it. This soup can also be an all vegetable affair. Use vegetable stock to cook lentils instead of the lamb bones/stock. The soup consistency itself should be like a veloute or a cream soup.
  
  
• From: funcook (@ toronto-ppp218397.sympatico.ca) on: Wed Oct 23 22:47:06
  
  Oops!! I forgot the Madras Curry powder that goes in the making of this soup. Normally this stuff is marketed through some company in England. Find out more with the grocers. Use sparingly and add when the lentil is cooked but not mushy. And last but not the least some seasoning.
  
  
• From: Verna (@ mke-65-30-153-131.wi.rr.com) on: Thu Oct 24 00:01:52
  
  Dear Funcook,
  Mirepoix, veloute. Your culinary experience is showing. You have left a mystery for Bhargavi but if you are not careful, someone may yet unravel your secrets. And do not think your precision regarding the nuances of language have been missed. You are an enigma. However, your cooking instincts are accurate. I have always found that salt seasoning is best added after cooking so as to keep the dal tender.
  
  
• From: funcook (@ toronto-ppp218469.sympatico.ca) on: Sat Oct 26 00:37:06
  
  Hello Verna! Intending not to be a part of any contoversies here, after the identity crisis we have had with one of our forum readers. I am no enigma and do not wish to stay under covers for any selfish reasons. I am real, but cannot divulge any more information. It is true that forums can get so messy, because we build an image of a person and feel so intimate about it. To everyone's advantage, we should be true to ourselves and discuss matters related to foods. Anything beyond that is emotionally risky. From my numerous contributions, you have guessed right - I do have a thorough knowledge in what I write about, and I promise I have no ulterior motives. I have been associated with culinary arts for a long time, and cooking to a large extent is a child's play for me. I have worked hard in my life to gain all the knowledge that I have accumulated, because foods always fascinated me and I followed it with Passion. I do wish to remain secretive about my own identity and that is all I ask for. We will share our experiences with Indian foods.
  Thanks
  
  
• From: Verna (@ mke-65-30-153-131.wi.rr.com) on: Sat Oct 26 13:16:57
  
  Dear Funcook,
  Appropriately said. Your cooking experience benefits us with every word you share. Please continue to give us your knowledge as we all desire to become better artisans of Indian cooking.
  
  

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