Curried Yam and Lentil Soup

1. 1
   prep · ~10 min

   Rinse the lentils and prep the vegetables.

   1.Rinse 0.75 cup masoor dal under cold water until water runs clear.

   2.Peel and cube the yam into roughly 1-inch chunks.

   3.Finely chop onion, grate ginger, mince garlic, slit green chili, and roughly chop tomatoes.
2. 2
   temper · ~1 min

   Bloom the cumin seeds.

   Heat 1 tsp oil in a pressure cooker over medium heat. Add cumin seeds and let them sizzle and crackle until fragrant, about 30 seconds.

   TIPWatch the heat — cumin burns quickly and turns bitter.
3. 3
   saute · ~5 min

   Sauté the aromatics until golden.

   1.Add chopped onion and cook until translucent (3-4 min).

   2.Add garlic, ginger, and green chili. Sauté until the raw smell disappears (1 min).

   3.Add curry powder and turmeric powder; toss for 30 seconds to toast the spices.
4. 4
   saute · ~5 min

   Cook the tomatoes until soft.

   Add the chopped tomatoes and a pinch of salt. Cook, stirring occasionally, until the tomatoes break down completely and you see the oil glistening at the edges.

   TIPMashing the tomatoes with the back of the spoon speeds things up.
5. 5
   pressure cook · ~20 min

   Pressure cook the lentils and yam.

   1.Add the rinsed lentils, cubed yam, salt, and 4 cups of water to the cooker.

   2.Close the lid and pressure cook on medium heat for 3 whistles (or 15 min).

   3.Let the pressure release naturally for 10 minutes, then release any remaining pressure manually.

   TIPIf using a regular pot, bring to a boil then simmer covered for 30-35 minutes until lentils and yam are completely tender.
6. 6
   mix · ~2 min

   Blend half the soup for a creamy texture.

   1.Open the cooker and stir the soup well. Remove the green chili.

   2.Using an immersion blender, pulse 4-5 times directly in the pot to partially blend the soup.

   3.Alternatively, transfer 1 cup of the soup to a blender, puree until smooth, and stir it back into the pot.

   TIPBlend only part of the soup — leaving some chunks of yam and whole lentils gives a lovely rustic texture.
7. 7
   simmer · ~5 min

   Finish with coconut milk and simmer.

   Pour in 0.5 cup coconut milk and stir well. Bring the soup to a gentle simmer and let it bubble softly for 5 minutes to meld the flavors. If it's too thick, add a splash of water.

   TIPDon't let it boil hard after adding coconut milk — a gentle simmer keeps it silky and prevents curdling.
8. 8
   garnish

   Finish and serve.

   Turn off the heat. Stir in 1 tbsp fresh lemon juice and a pinch of black pepper. Ladle into bowls and garnish generously with chopped coriander leaves. Serve hot.

   TIPThe lemon juice right at the end brightens all the flavors — don't skip it.

Cuisines we love