Whole Masoor and Cucumber Soup

By: Esther Vasa

Whole Masoor (lentils) – 1 cup (Soaked for ½ hour)
Cucumber cubes – 2 cups
Onion – 1 diced
Tomatoes – 2 diced
Tamarind Juice – 1 cup
Salt to taste
Red Chilli Powder – 1/4th tsp
Coriander Powder – ½ tsp
Cumin Powder – 1/8th tsp
Ground Turmeric – 1/8th tsp
Olive oil – 2 tbsp
Water – 4 cups
Mustard seeds – 1/4th tsp (optional)
Curry Leaves – 10 (optional)

A similar recipe made with split lentils is called “Sambhar” in South India. As this recipe uses whole lentils, I am calling it soup.

Put the soaked lentils with the four cups of water in a pressure cooker. Add a tablespoon of oil and turmeric and let it pressure cook for 15 minutes or until the lentils are well done. Allow it to cool a bit and blend for a minute so that the lentils are crushed.

In a separate wok, put the other tablespoon of oil and allow it to warm up a bit. Add the mustard seeds and let them splutter and then add the curry leaves. After 30 seconds, add the onions and let them sweat. Next, add the cucumber and mix it for about a minute. Then, add the finely chopped tomatoes and let them all cook up for a minute. Add the tamarind juice and the mashed lentils and mix well. Finally, add the remaining spices and salt. At this time if you like your soup thinner, add a cup of water. Allow this to cook up for about 4-5 minutes. Make sure that the cucumbers are not too soft. They should remain slightly crunchy to the bite. You can enjoy this soup with a cup of warm brown rice.

Alternately you can make a similar soup with okra or drumsticks or any vegetable of your choice.

Preparation Time: 30 minutes

Serves: 4-5