Cold Lentil Yogurt Soup

A few years ago, a fine summer day M wanted Sarki. Now, I could barely remember what a Sarki was.  I was pretty sure the blame has to go on my mom, who most probably never made it at home.

I thought ringing up my mom would be best option even though I was told my mother in law makes it best. Its a little ego thing new brides have. Wait don't tell me you don't? Liar!

So I called my mom, anxiously I asked her what Sarki is and if she had a recipe. "Yeah" she said. Quickly almost in a confused tone, she gave me a caste of ingredients and rough estimates. Before I knew, I made a pot full of the soup and I was pretty impressed with myself. This stuff was good!

When I reported back to my mom that the recipe was a great hit, she  said "Yeah? I really need to try it" Wait - you haven't tried it? How come you gave me the recipe? Where did you get the recipe? "Well,  I tried to give you a recipe based on flavors I could remember from the community dinners" 

Well, that's my mom. She is a everything nice and a little weird. I love you mom! 

This is a quick and easy take on a Sarki. Sarki is a traditional bohra soup served in summers  with lentils pilaf. The stock that is left  from boiling of the lentils is used as a base for the soup. Souring agent such as lemon, green mango or yogurt is added to along with spices and then served at room temperature or cold.

Later, when my new bride ego subsided, I got an amazingly authentic recipe for Sarki which I'll post sometime soon. But I must admit as much as I love that, this easy yogurt soup has a place of its own. Its similar to the traditional in terms of flavors but is so much easier.

Cold Lentil Yogurt Soup

Serves 2

Click here for printable recipe

1 cup masor dal/brown lentil stock* (1/2 cup lentils boiled in 1 1/2 - 2 cups water )

1/8 cup masor dal, boiled, coarsely grind 

1/2 cup yogurt**

1-2  spring onion, finely chopped

1/4 cumin seeds, roasted, coarsely ground

1 green chilly

1 tsp of lemon juice

Black salt/Salt to taste

For garnish

Grated cucumber

Mint Leaves

Note

*You can use the stock of what ever lentil you want I suppose but I have personally tried brown lentil, pigeon eye lentils and whole mung beans and they work equally well. You will not need all the lentils in the soup so you can use them in salads, stews or pilaf like I do.

** You can make this soup vegan by substituting  yogurt for raw green mango pulp with lemon juice

Method

Mix all the ingredients  and garnish with grated cucumber and/or mint leaves. Serve cold or at room temperature.