A hearty Parsi soup - Oash-e-Berenj

Ingredients

25 gms whole green moong dal 

25 gms whole masoor dal or brown lentils

75 gms chickpeas

25 gms black eyed beans

25 gms channa dal or chickpea lentils

100 gms rice

75 gms dill leaves, chopped

50 gms coriander leaves, chopped

15 gms green chilli, finely chopped

20 gms garlic cloves, minced

100 gms onion, finely chopped

75 ml oil

5 gms cumin seeds

7 gms turmeric powder

Salt to taste

8 gms crushed black pepper

lemon wedges

Method:

1. Wash and soak the lentils overnight (except the channa dal, which can be soaked 30 minutes before cooking the lentils)

2.  In a pot, heat water and add all the lentils and salt, boil till soft. (Water is double the amount of the lentils.)

3. Wash and soak the rice for 30 minutes.

4. In a large pot, heat oil, crackle the cumin seeds, adding in the garlic, green chilies and turmeric, and sauté.

5. Add in the chopped dill and coriander, sauté till bright green and fragrant.

6. Add the rice, sauté for a couple of minutes and then add water till covered by about 1 inch and cook.

7. Once the rice is half cooked, add in the boiled lentils, seasoning and let it boil further for 15 minutes.

8. Spoon into large bowls and serve with freshly squeezed lemons.

Note: Meat on the bone is also added to the dish. This can be added at the time of boiling the lentils, so it is soft and tender by the end of the preparation.