Pungent Triple Threat To Bust Bad Eating Habits
It has been a week of indulgence, with a lot of happy reunions and experimental comfort food. So I thought to create a lentil-based soup with my favourite spices and ingredients. You will be introduced to my favourite triple threat combination so keep scrolling to find out more!
Add a thin layer of oil so it covers the bottom of the pressure cooker.
When the oil is building up its heat, quickly add in mustard, fennel and cumin seeds followed by black peppercorns.
Next add shallots, garlic and onion into the mix.
When the onions turn translucent, add dried chillies.
Followed by ginger garlic paste. Keep folding and let the heat release their aroma.
Now add asafoetida ☝🏻, The First pungent ingredient. Do not skip. The soup will fail miserably in the absence of asafoetida... so let's just think of it as the dish's MVP.
Next add celery ☝🏻the Second pungent ingredient... and carrots. Raise the temperature and let the sweetness caramelize. Fry this over 2 minutes, don't rush to the next step yet.
After frying the celery and carrots mix over 2 minutes, add cherry tomatoes or normal diced tomatoes will do.
Take a minute to enjoy how beautiful they look! Cooking is such a joy really!
Aha! I had forgotten to add turmeric powder earlier, but it's ok it doesn't make a difference if I add it here now.
Add water until it covers the ingredients.
Before you close the lid, add coriander leaves ☝🏻the Third pungent ingredient.
Set the pressure cooker to medium high heat for 10 minutes, followed by medium heat (release the pressure a bit) for another 10 minutes.
After 20 minutes, you can release the steam and remove the pressure cooker lid.
Now add lemon juice, slowly stir it in bit by bit and taste. Add more if you want more punch.
Ready to serve now.
This portion is enough for 2 as mains or 4 if you are serving as a side dish.
Like Katy Perry says, Bon Appetit baybeh!
(What's with all the bad press about her latest album, her songs are not that bad honestly.)
Prep time: 7-10 minutes
Cooking time: 20 minutes
Serves 2-4 pax
Onion - 1/2 Shallots - 3 Garlic cloves - 3 Ginger garlic paste - 1 tsp Mustard seeds - 1 tsp Cumin seeds - 3/4 tsp Fennel seeds - 1 tsp Black peppercorns - 1 tbsp Asafoetida - 1 tsp
Turmeric powder - 1/2 tsp Coriander leaves - a handful Carrots - 2 Celery - 3 Lemon juice - 1/2 a lemon Cherry tomatoes - 1 cup Split peas - 1/2 rice bowl