By now my Indian dal soups are all about improvisation. I feel comfortable using most of the Indian ingredients and can sort of predict what a soup will taste like if I add more of one spice versus another. It is fun to have that confidence because now I can utilize whatever ingredients are available in my kitchen pantry and still make a delicious meal.

tofu green pea dal

Of course my Indian cooking knowledge is still miniscule! I’m not putting on airs, here. Indian cuisine varies widely between regions and the country itself is enormous. But I’m learning and I’m still enchanted by it, and that’s what matters.

One of the most important lessons that I’ve gotten so far is not to be too exacting about ingredients. And that brings me to tofu. Yep, tofu. That’s not something that you’ll ever see in an authentic Indian kitchen, though if you ask me, it should be.

I find it intriguing that tofu never “made it” in Indian food. You’d think that it would be a sensation! Just look at the wildly successful introduction of some New World ingredients like peanuts, tomatoes, potatoes, hot peppers or cashews. Tofu didn’t need to travel nearly as far as the potato. What’s the problem? Could it be politics that kept it out?

This soup is totally vegan and extremely healthy and flavorful. There is something magical about tomatoes, ginger, cumin and mustard seeds combined with lentils!

tofu and green-pea dal

1 package firm tofu, cut into bite-sized cubes
1½ cups red lentil, picked over and rinsed
¾ tsp turmeric
3 ribs celery, chopped
3 carrots, chopped
1 large onion, chopped
1 28oz can of tomatoes with juice
1 tbsp tomato paste
1 tbsp grated fresh ginger
1 tbsp grated fresh garlic
¾ tsp yellow mustard seeds
½ Poblano pepper, minced with ribs and seeds
1 tsp cumin seeds
2 tbsp canola oil
½ bunch cilantro, chopped
2 cups fresh or fresh frozen English peas
Kosher salt to taste
½ tsp freshly ground black pepper

Soak tofu in a warm saltwater bath for about a half hour to absorb some flavor. Rinse and set aside.

Add lentils to pressure cooker with enough water to submerge by an inch. Add onion, turmeric, celery and carrot. Cook for 4 minutes after pan starts to whistle. Shake the pan a couple of times to prevent sticking. Remove pan from heat and let cool. Using a stick blender, blend soup till smooth. Set aside, keeping it warm.

Meanwhile, add canola oil to a pot on high heat. Add cumin and mustard seeds. Cook for a couple of minutes. Mustard seeds will pop. Add ginger, garlic and minced Poblano pepper and sauté until raw flavors are nearly gone. Be careful not to burn it. Add tomato paste and stir, add canned tomatoes, salt, pepper and simmer for about 10-15 minutes. Add peas and tofu then fold sauce into blended lentils. Lastly gently fold in chopped cilantro.

Serve over rice, like this one with carrots and cumin.