Masoor Dal Soup

INGREDIENTS
2TB.SP. MASOOR DAL (MASOOR - SPLIT ORANGE LENTILS, AVAILABLE IN INDIAN STORES)
QWATER INCH SIZED WHOLE ONION
1 CUP WATER

METHOD:
BRING THE WATER TO BOIL.
ADD FRESHLY WASHED MASOOR DALALONG WITH ONION.
COVER.
KEEP THE LID SLIGHTLY OPEN.
BOIL UNTIL THE DAL IS TENDER.OR PRESSURE COOK FOR 5 MINS.
STRAIN
ADD SALT AND DILUTE WITHBOILED WATER IF NECESSARY
ADD SMALL AMOUNT OF BUTTER

» Some Indian and Vegetarian Baby Food Recipes Bloggermoms: Parent talk with an international flair:

Sprouted Moong Dal

Ingredients

225g/8 oz/1 1/3 cups whole moong beans, soaked for 24 hours
45ml/3 tbsp oil
large pinch of asafoetida
5ml/1 tsp cumin seeds
2 large garlic cloves, crushed
1cm/1/2 in ginger root, finely chopped
1 small onion, finely chopped
2.5ml/1/2 tsp garam masala
2.5ml/1/2 tsp ground red chili
2.5ml/1/2 tsp ground turmeric
salt
225g/8 oz canned tomatoes, chopped
500ml/17 fl oz/2 1/4 cups water

Garnish

2.5ml/1/2 tsp garam masala
15ml/1 tbsp chopped fresh coriander (cilantro)
1 small green chili, chopped
1 lemon, chopped

Method:
Drain the water from the dal and wrap it in a muslin (cheesecloth) square. Tie it together and leave for 24 hours to sprout. Remove from the cloth.
Heat the oil in a heavy-based pan and fry the asafoetida over a medium heat until it starts sizzling. Add the cumin seeds and fry for a few seconds until lightly browned. Add the garlic, ginger and onion and fry until golden brown.
Stir in the garam masala, chili, turmeric and salt. Stir in the tomatoes, dal and water. Bring to the boil then reduce the heat, cover and simmer for 45 minutes. Increase the heat and dry off any remaining water. Sprinkle over the garnish and serve hot with a kofta dish."