Dhall, or Red Pulse Pepper Water Soup

Ingredients

• In two pints of water
• boil a large cupful of the grain
• one or two chillies or capsicums
• a teaspoonful of pepper
• a teaspoonful of mustard
• a teaspoonful of cummin seeds
• a tablespoonful of either tamarind water or vinegar

Method

1. 1

   Boil grain in water until soft, then strain.

2. 2

   Add saffron or turmeric, chillies, garlic, pepper, mustard, cummin, and tamarind water to the same water.

3. 3

   Boil for twenty minutes.

4. 4

   Fry onion in ghee, pour in the soup, and boil again.

As published

This recipe was extracted from Anglo-Indian cookery at home (1895) by Henrietta A. Hervey, page 2. The excerpt below is the record exactly as published.

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, one or two chillies or capsicums, a few cloves of garlic, and a teaspoonful of each of the following, G ANGLO-Ils^DIAN COOKERY. pepper, mustard, cummin 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 brown, j:)Our in your pepper water, and give the whole another boil. To be eaten in the same wav as the last. No. III. Dhall, or Red Pulse Pepper Water Soup

Cook this with the app: pantry check, scaling, and the assistant.