Lentil soup is recognized as highly nutritious, a good source of protein, dietary fiber, iron and potassium.
Lentil soup is a soup for well-being with its nutrition content. Lentil soups are simplest foods to prepare; when integrated with other foods, it imparts the soup with different flavors depending upon the flavour of the food it is merged with each time, yet in a lentil soup the flavour of the lentils overpower to combine excellently with the flavour of whole spices and vegetables or meat it is merged with.
In this lentil soup recipe, lentils are combined with radish leaves and some favourable whole spices; radish greens have the same sharp peppery taste as the taproot and have lots of health benefits → hence this recipe proves to be wealth for health.
During a meal, lentil soup/dal is served with cooked rice or chapatti/whole wheat bread/multigrain bread along with a vegetarian or non-vegetarian side dish.
Tadka (tempering): Add ¼ tsp. of mustard seeds, ¼ tsp. of fenugreek seeds and ½ tsp. of cumin seeds to the warm, adequate quantity of any mild-flavour vegetable oil; when the mustard seeds begin to crackle sauté finely sliced pieces of a medium onion in the blend; after the onion slices turn translucent, blend the mix with finely sliced pieces of a big tomato and mashed pieces of 6 garlic cloves, add ¼ tsp. of turmeric powder and smidgen the mix with salt – according to preference of taste, blend the mix with finely sliced pieces of hyderabadi green chilli for mild-pungent flavour or any other chilli pepper – according to preference of taste, merge the melted mix with sliced pieces of a generous handful of radish leaves, cook the mixture until the radish leaf slices turn tender.
Add the tadka to the cooked dal, add a glass of warm water to the mixture – quantity of water should be according to the consistency of lentil soup/dal you prefer, simmer the combination for approx. 5 minutes.
The lentil soup/dal has a wholesome rich flavour.
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