Indian Dhal Soup with Potato Stuffed Parathas

Dhal is the Indian word for lentils. There a lots of different types of dhal; moong dal, urad dal, the list goes on and on. For this quick and easy recipe I cheated and used a jar of cooked lentils because it is a lot faster and the consistency is perfect for a soup as they are really soft and mushy anyway. I wouldn’t use them for a dish like a lentil salad because you need the firmer texture & bite you get from cooking dried lentils. You can, of course, cook your own lentils for this recipe as well.

Indian Dhal Soup Recipe

serves 2 -4 vegan

• 1 jar/tin cooked lentils (400gr), drained and rinsed
• 2 tbsp sunflower oil
• 1/2 large onion chopped (you will need the other 1/2 for the parathas)
• 2 cloves garlic finely chopped
• 1 tbsp ginger paste
• 1 tsp cumin seeds
• 1 tsp turmeric
• 1 tsp ground coriander
• 1 tsp garam masala
• 1/2 tsp chilli powder
• salt & black pepper
• 1/2 – 1 litre veg stock (depending on how thick you want & for how many people)
• a handful of fresh coriander, chopped
• the juice of 1/2 a lemon

Cook the onion & cumin seeds in the oil, over a medium heat, until the onion is soft. Add the garlic, ginger and the rest of the spices and cook for a minute. Tip in the lentils and cook  for another minute while coating in the spices. Add 1/2 litre veg stock, take off  the heat and carefully blend with a stick blender(you don’t want to splash yourself or the kitchen!) until it is smooth ish but still has texture. Put it back on the heat, add the lemon juice, fresh coriander, salt & black pepper then taste it. You may need more salt or lemon juice.

You can serve it like this as a thick soup with the parathas to scoop it up or, if you want it thinner, add some more veg stock, that way it also serves more people.

This is also really delicious served at room temperature as a dip with some mini poppadoms or batons of carrot and cucumber. Just don’t add the veg stock and blend to the desired consistency.

The reason I made this dhal soup was because I wanted to make Aloo Parathas and needed something to dip them into. I had seen a recipe on The Hairy Bikers and on a lovely food blog I follow called For The Love Of  Yum. I saw both of these recipes in the same week, so it was like they were calling to me, I just had to make them….

Aloo Parathas Recipe (Potato Stuffed Indian Bread)

Adapted from The Hairy Bikers recipe

Makes 3 Vegetarian

For the dough:

• 2oo gr plain flour plus extra for dusting
• 1/2 tsp baking powder
• 1/2 tsp sugar
• 1/2 tsp salt
• 1 egg, beaten
• about 100 ml milk

For the filling:

• 1 tbsp veg oil
• 1 tbsp minced ginger
• 1/2 onion finely chopped
• 1 clove garlic finely chopped
• 1 green chilli finely chopped
• 1/2 tsp turmeric
• 1/2 tsp chilli powder
• 1/2 tsp ground coriander
• 1/2 tsp garam masala
• 2 medium potatoes boiled & mashed (or some leftover mashed potato)
• salt & black pepper
•  a handful of fresh coriander, chopped
• 3 or 4 tbsp veg oil

First make the dough. Sieve the flour, salt, sugar and baking powder into a large bowl then add the beaten egg and gradually pour in the milk  mixing with a wooden spoon to bring it together. With your hands, make it into a ball of dough then knead it on a floured surface for about 5 minutes until smooth (You may need to sprinkle over more flour to stop it being sticky).

When the dough is smooth, put it back in the bowl, cover with cling film and leave it to rest for about 15 minutes or until you are ready to make the parathas.

Meanwhile make the filling. Heat the oil in a frying pan over a medium heat. Add the onion, fry for 2 minutes, then add the garlic, ginger & fresh chilli and fry until everything is soft. Add the spices and cook for 2 minutes then stir in the mashed potato. When the mash is incorporated into the spice mix season well with salt &  pepper and stir in the fresh coriander.

Leave to cool slightly then roll the potato mixture into 3 equal sized balls and set aside.

Back to the dough. Divide it into 3 equal sized balls, flour your work surface and rolling pin and roll each ball into a round about 1/2 cm thick. Place a ball of potato mixture in the middle of  each circle of dough and bring the edges up around the filling so it looks like a big dim sum dumpling then twist the top to seal it. Turn the ball-shaped paratha over (so the seal is underneath), sprinkle the top with flour and very gently roll it into a flat circle again about 1 cm thick. Preheat oven to 160 degrees.

When all your parathas are made, grease a frying with oil and heat until hot. Place a paratha in the pan with the twisted side down and leave for 2 minutes to cook. Brush a layer of veg oil on the top side and flip it over then leave it to cook for another 2 minutes. Cook until golden on both sides then put it in the oven to keep warm while you cook the rest.

Serve hot with the dhal or whatever curry you like. Some yoghurt & mint raita would be nice with this just mix some chopped mint, salt, pepper, cumin seeds, & lemon juice into a pot of Greek yoghurt.

Or why not make some delicious Mango & Tomato Chutney to go with it. This recipe is really easy, it is a great accompaniment with any curry dish and it also makes fantastic homemade presents for people..

Mango & Tomato Chutney Recipe

Makes about 1 jar maybe slightly more. Vegan

• 1 large mango chopped
• 2 medium tomatoes chopped
• 1/2 red onion chopped
• 1 red chilli chopped
• 1 tsp salt
• 2 tbsp sugar
• 1/4 tsp red chilli powder
• the juice of 1/2 a lime
• 1 tsp balsamic/sherry vinegar
• 1 tsp oil
• 2 tsp punch pooran*  (or use 1 tsp fennel seeds & 1 tsp onion seeds)

*Punch pooran is a whole spice mix made up from cumin, fennel, fenugreek, black mustard & onion seeds. It gives a great rounded flavour to any indian dishes & is available from East End Foods.

Blend all the ingredients except the oil and punch pooran until smooth ish. Pour into a saucepan and cook on a low heat for about 30 – 40 minutes, stirring occasionally until it is well thickened and reduced.

Heat the oil in a pan, add the punch pooran seeds and fry till they splutter. Pour this over the chutney and mix well. Taste for seasoning you may need more salt/sugar/lime juice.

Pour into a hot sterilized jar and seal with a lid. Leave to cool then store in the fridge. Serve as a side with curries or samosas or as a gorgeous addition to a cheese board..

Enjoy!!