Masurdal red lentil soup

Ingredients:

Lentil soup

• 2 cups red lentils Masurdal
• 2 jalapeno peppers, stemmed, seeded and finely chopped
• 3/4 cup diced tomatoes
• 1/4 cup ghee or ghee
• 1.5 cups diced onion
• 2 tablespoons minced garlic
• 1 tbsp. toasted and crushed cumin seeds
• 2 tbsp finely chopped ginger
• 2 tablespoons garam masala seasoning (see ingredients below)
• 1 tbsp. salt
• 1 teaspoon ground black pepper
• 1 tbsp. sugar
• 1 bay leaf
• 1/2 tbsp. l. rice vinegar
• 8 cups chicken broth

Garam masala

• 1 tbsp. black peppercorns
• 1/2 tbsp cloves
• 1 tbsp plus 1/2 tsp cardamom seeds
• 3 tablespoons cumin seeds
• 3 tablespoons coriander seeds
• 4 cinnamon sticks (8 cm)
• 1/4 cup dried red chili pepper
• 1/2 tbsp. l. grated nutmeg

Preparation:

1. Heat the ghee in a large heavy-bottomed saucepan and quickly sauté the onion, stirring, until softened but not browned. Add the masur dal, garlic, jalapeño, cumin, ginger, garam masala, salt, pepper, sugar, and bay leaf. Sauté for 1-2 minutes, until the herbs and spices are fragrant. Add the tomatoes and deglaze the pan with vinegar.
2. Pour in the chicken broth, bring to a boil, then reduce the heat and simmer, stirring occasionally, until the lentils are tender. Taste and adjust the seasonings: cumin, salt, pepper, and sugar.
   
   Garam masala: In a large skillet, combine the black peppercorns, cloves, cardamom seeds, cumin seeds, coriander seeds, cinnamon sticks, and dried chili pepper. Lightly toast over medium heat, stirring constantly. Turn off the heat and add the grated nutmeg.
   
   Transfer the toasted spices to a food processor and pulse until finely ground. Sift through a fine-mesh sieve. Let cool to room temperature. Store in an airtight jar. Use as needed.