Description
An earthy and nourishing soup where sweet beets and wholesome red lentils are simmered with fragrant South Indian spices. Perfect for a light yet satisfying meal.
Ingredients
Units
Scale
- 1/2 cup (118ml) red lentils
- 1/4 teaspoon (1.2ml) turmeric powder
- 1 tablespoon (15ml) sunflower oil
- 1/2 teaspoon (2.5ml) cumin seeds
- pinch of asafetida (hing)
- 1/2 red onion (sliced in half circles)
- 1 beet (peeled and diced)
- 2 teaspoons (10ml) rasam powder
- 2 to 3 tablespoons (30-44ml) lemon juice
- parsley or cilantro leaves (chopped)
- salt to taste
Instructions
- Rinse the red lentils under cold water. Place them in a pot with enough water to cover by 2 inches, add the turmeric powder, and bring to a boil. Reduce heat and simmer for 12 to 15 minutes until soft. Set aside.
- Heat the sunflower oil in a separate large pot over medium heat. Add the cumin seeds and asafetida and let them sizzle for about 15 seconds until fragrant.
- Add the sliced red onion and cook for 3 to 4 minutes until translucent. Add the diced beet and rasam powder, stir well, and cook for 2 minutes.
- Pour in the tamarind water (or lemon juice mixed with water) and enough water to cover the beets. Simmer for 10 to 12 minutes until the beet is fork-tender.
- Add the cooked lentils along with their liquid. Stir everything together and simmer for another 5 minutes. Season with salt to taste. Serve hot, garnished with fresh curry leaves or cilantro.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Main Course
- Cuisine: Indian