Indian-Style Spicy Cream of Corn Soup

Split and skinned urad dal is a fast-cooking and easily digestible protein, with a mild flavor and creamy texture when cooked that makes it a perfect base and added nourishment for quick on-the-go cream soups. The slightly floury taste of cooked urad dal also pairs beautifully with spicy seasonings and tangy and sweet flavors — ideal, in other words, for a fast and simple Indian-style cream of corn soup with tomatoes and spices. Warming, nourishing and easy to assemble, this is a great soup for a light cold-weather lunch or dinner when you haven't much time. And as with many other spicy soups, the flavors of leftovers develop overnight into an even richer tasty bowl.

Urad dal and black mustard seeds are easily found in any Indian or Asian grocer.

Indian-Style Spicy Cream of Corn Soup

Recipe by Lisa Turner Cuisine: Indian Published on December 21, 2011 A simple warm and nourishing Indian-style spicy cream of corn soup — with the "cream" supplied by puréed protein-rich urad dal Print this recipe Ingredients: 2/3 cup skinless urad dal 2 cups vegetable stock 2 cups water 1/4 teaspoon turmeric 1 tablespoon olive oil 1/2 teaspoon black mustard seeds 1 red onion, chopped 2 green chilies, seeded and chopped 1 teaspoon ground cumin 1 tomato, chopped 1/4 teaspoon cayenne, or to taste 1 1/2 cups fresh or defrosted frozen corn 1 teaspoon sea salt, or to taste Instructions: Rinse the urad dal under cold running water and let soak for 20 to 30 minutes in several inches of water. Drain and rinse again. Add the urad dal to a large saucepan and cover with the vegetable stock and water. Bring to a boil, then reduce the heat to low, toss in the turmeric, and cover. Simmer for 20 to 30 minutes or until the dals are tender but still hold their shape. Remove from heat and blend until smooth with an immersion blender or in batches in a countertop blender. Return the pan to the stove and continue to keep warm at a low temperature. Heat the olive oil in a frying pan over medium heat. When hot, toss in the black mustard seeds. As soon as the mustard seeds turn grey and start to splutter and pop — about 30 to 60 seconds — add the onion and cook for 4 to 5 minutes or until the onion is translucent. Toss in the chilies and stir for 1 minute. Add the ground cumin and stir to coat the vegetables, then add the tomato and cayenne and continue to cook for 1 to 2 minutes or until the tomatoes are just soft. Pour the tomato and onion mixture into the soup and raise the heat to medium-low. Add the corn and simmer for 10 to 15 minutes. Remove from heat, stir in the salt, and serve hot. Makes 4 servings

Other corn recipes you may enjoy:
Homemade Creamed Corn
Roasted Corn and Jalapeño Cheese Soup
Black-Eyed Pea Soup with Corn and Dill
Quinoa Soup with Corn

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