Dhal or Red Pulse Pepper Water Soup

H. A Hervey Ango-Indian Cookery at Home (London: Horace Cox, 1895)

Home Studies Collection, Manchester Metropolitan University Special Collections

  • red lentils
  • ghee or butter
  • tamarind water
  • saffron
  • turmeric
  • chillies
  • garlic
  • pepper
  • mustard
  • cumin

In two pints of water, boil a large cupful of the grain till sufficiently soft, and strain it. Into the same water put the following, well ground: A small piece of saffron or turmeric, or or two chillies or capsicums, a few cloves of garlic, and a teaspoon of each of the following, pepper, mustard, cumin seeds, also a tablespoonful of either tamarind water or vinegar. Boil for twenty minutes. In another pan, fry half an onion in ghee or butter well browned, pour in your pepper water, and give the whole another boil.

The soup can be drunk like tea from a cup or eaten like curry or mulligatawny with boiled rice.