So the actual name of this dish is dahl. I’ve been making fairly regularly for about a year, and I just learned yesterday that I have been consistently pronouncing incorrectly. It turns out it is pronounced dar. The more you know I guess.

Ingredients:

Lentil Soup:

3 cups of lentils, cooked (You can pressure cook them or just boil them)

2 onions, minced

3 jalapenos, roughly chopped

5 tomatoes, roughly chopped

7 cloves of garlic, minced

2 Tbs coriander

1 Tbs cayenne pepper

2 tsp turmeric

1 1/2 Tbs cumin seeds

2 Tbs vegetable oil

salt to taste

Kidney Bean Nuggets:

2 onions, chopped

2 jalepenos, chopped

48 oz. kidney beans, drained

1 1/d cups bread crumbs

3 cloves of garlic, chopped

1 Tbs coriander

1 Tbs red chili poweder

1 Tbs cumin

1 tsp salt

2 Tbs vegetable oil

Serves 4

For Lentil Soup

Heat oil on medium, add cumin seeds and cook for about 2 minutes, then add onions and jalapenos and cook until transparent. Add garlic and cook for another minute.

Next add the rest of your spices and cook for another minute. Then add tomatoes and cook until the skin starts to peel.

Next add your lentils, reduce heat, cover and let simmer for 10 minutes.

Kidney Bean Nuggets:

Preheat your oven to 400F

Heat 1 Tbs oil on medium then add onions and jalapenos. Cook until transparent then add garlic. This is the same as the soup except for adding the spices, because putting turmeric in your food processor will turn it yellow forever.

That being said, but your hot mixture and your kidney beans in a food processor and blend.

Transfer to a large bowl, add breadcrumbs and spices and mix. Form the mixture into golf ball sized spheres.

Evenly spread the remainder of the oil on a thin baking dish. Add bean balls and back for 40 minutes.

Add your nuggets to your soup and serve.