Soups are not a common traditional Indian dish, as most of the cuisine is based around thicker curries and stews. However, a thick lentil soup, with variations on spices and ingredients, seems to pervade through the cuisines of each region.
2 tbs. ghee or vegetable oil
1 medium onion, chopped
3 garlic cloves, finely chopped
6 c. chicken stock
1 1/2 c. red lentils
2 tsp. turmeric
1 tsp. cumin
1/4 tsp. cardamom
2 bay leaves
1 head of cauliflower, chopped
1 large tomato, finely chopped
salt, to taste
pepper, to taste
1. Heat the oil in the soup pot on medium. Add the onions and garlic, and caramelize until brown.
2. De-glaze with the stock, being sure to stir all the lovely brown bits from the bottom into the liquid. Add the lentils and spices; simmer for about 15 minutes.
3. Add the cauliflower and tomato. Season with salt and pepper to taste. Simmer for another 20 minutes.
4. Pray. Eat. Enjoy. Envision that you are at a Krishna Janmashtami festival in India, reveling in the sights and sounds and painted blue skin.