washed and coarsely grated without peeling 3
Split red lentils
(masoor dal), soaked and drained ¾ cup
Cumin seeds 1 tsp
Red chilli flakes a large pinch
Olive oil 1 tbsp
Asafoetida a large pinch
Hot vegetable stock 2½ cups
Milk ½ cup
Salt to taste
Yogurt ¼ cup
Fresh parsley, finely chopped 1 tbsp
Heat a deep non-stick
pan, add cumin seeds and chilli flakes and dry roast for 1 minute till fragrant. Remove half of this mixture and set aside.
Add oil and asafoetida
to the pan and saute for ½ minute. Add carrots, lentils, vegetable stock and milk, mix and bring to a boil. Simmer, stirring a few times, for 15 minutes or till the lentils have softened.
Whizz the soup with a
hand blender till smooth (or leave it chunky if you so prefer).
Add salt and mix well.
Add yogurt and mix well.
Pour into individual
soup bowls, sprinkle the reserved toasted spices, garnish with parsley and serve hot with warmed naans.