Taro Leaf and Red Lentil Soup

1. 1
   prep

   Prepare the taro leaves.

   1.Wash the taro leaves thoroughly under running water.

   2.Remove the thick central stems and any fibrous veins.

   3.Stack a few leaves, roll them tightly, and slice into thin ribbons.

   4.Set the chopped leaves aside.

   TIPHandle taro leaves carefully — the raw leaves can cause mild itching. Washing well and cooking thoroughly neutralizes it.
2. 2
   pressure cook · ~15 min

   Pressure cook the lentils and leaves.

   1.Place the rinsed masoor dal, chopped taro leaves, salt, and turmeric powder in the pressure cooker.

   2.Add 3 cups of water and stir once.

   3.Close the lid and cook on medium heat for 3 whistles.

   4.Let the pressure release naturally, then open the lid and whisk the dal lightly.
3. 3
   temper · ~5 min

   Make the tempering.

   1.Heat oil in a small pan over medium heat until shimmering.

   2.Add mustard seeds and let them splutter (30 seconds).

   3.Add cumin seeds and dried red chilies, stir until fragrant (10 seconds).

   4.Add chopped onion and minced garlic, sauté until soft and translucent (3 to 4 minutes).

   TIPKeep the heat medium — garlic burns quickly and turns bitter.
4. 4
   saute · ~5 min

   Build the tomato base.

   1.Add the chopped tomato and red chili powder to the pan.

   2.Cook until the tomato softens and the oil starts to separate at the edges (4 to 5 minutes).

   3.Stir frequently to prevent sticking.
5. 5
   simmer · ~5 min

   Combine and simmer the soup.

   1.Pour the tempering mixture into the pressure-cooked dal and taro leaves.

   2.Stir well to combine and bring to a gentle simmer over low heat.

   3.Simmer uncovered for 5 minutes so the flavors meld. Adjust consistency with a splash of hot water if needed.

   TIPIf the soup feels too thick after resting, thin it with a little hot water until it coats the back of a spoon.
6. 6
   garnish

   Finish with lemon and coriander.

   1.Turn off the heat and stir in the lemon juice.

   2.Ladle into bowls and scatter chopped coriander leaves on top.

   3.Serve hot.

   TIPAdd lemon off the heat — cooking dulls its brightness.

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