A simple Bengali lentil soup flavored with Kaffir lime (also known as Makrut lime) leaves.
Lebu Pata (lime leaves) have a characteristic citrusy flavor and aroma that can elevate a plain jane daal (lentil soup) to something exotic. Back in the days, I would see my mother plucking leaves from the Gondhoraj Lebu plant (a super aromatic variety of lime) in our garden and adding it to the daal. The very next moment, our kitchen would smell heavenly, almost a magical transformation. As a child, all I needed was a bowlful of that daal and crispy potato fries (Muchmuche aloo bhaja) with piping hot rice. A simple and hearty lunch that filled not just the stomach but also the soul. Those were the days!
Today in the distant lands, there is no Gondhoraj Lebu, and did I mention that Gondhoraj translates to the king of aroma? So, you can imagine how hard it could be to find an alternative! The kaffir lime leaves that we get here in the Asian groceries or specialty groceries are a close resemblance but, to be honest, not the same. But, you got to do what you got to do! So, after a lot of deliberation, I used the kaffir lime leaves to make this daal and relive my childhood days, and boy! Not bad at all!
WHAT IS KAFFIR LIME?
Kaffir lime or Citrus Hystrix, also known as Makrut or Thai lime, is a citrus fruit native to Southeast Asia. Unlike other varieties of limes, they taste bitter and have bumpy skin. In Thailand, they are not consumed but are used mainly in producing household cleaning products.
WHAT ARE KAFFIR LIME LEAVES?
Makrut or kaffir lime leaves are a key ingredient in Thai and Southeast Asian cuisines. They are known for their strong aroma and intensely citrusy flavor. The leaves are thick and hourglass-shaped with a dark glossy green surface on one side and a pale-colored and porous surface on the other. They can be a nice addition to soups, stews, and stir-fries. Makrut lime leaves are sold fresh, frozen, and dried.
KAFFIR LIME OR MAKRUT LIME?
What's in a name you say, but did you know that the name Kaffir Lime was not taken very kindly by many people because of the racist nature of the word Kaffir. The word kaffir, meaning non-believer or infidel in Arabic is a highly offensive and even legally actionable slur in South Africa. There has been a campaign on Twitter to rename the leaf as the k-lime leaf. In Southeast Asia, where the fruit originates, it is called Makrut. I have no clue why and how the name Kaffir came into existence. So, although the fruit is perfectly harmless, the word is not.
Call it as you may, but if you have never heard about this leaf before or have not used it before, this is your opportunity to taste the most aromatic herb. So, go ahead and make this hearty lentil soup for lunch and surprise your family.
ABOUT THIS RECIPE
The Lebu Pata Daal is another heirloom daal recipe that is very close to my heart. The sheer simplicity of the daal and its unique aroma is reminiscent of endless childhood memories.
I have always seen my grandmother and mother using the Masur Daal (red lentil) for making this daal but, I am sure you can use the yellow lentils too. The original recipe uses Gondhoraj Lebu leaves but here in the US, you can use the Kaffir lime leaves which are similar in flavor.
This daal is uniquely tempered with Radhuni (dried fruit of Trachyspermum Roxburgianum) and whole dried red chilies. Finding Radhuni in the US can be a little challenging. Mostly used in Bengali cuisine, Radhuni is a strong spice with a smell similar to parsley and taste like celery. I have used McCormick's Celery seed instead of Radhuni, and I found them to be quite similar if not the same.
While sourcing the ingredients can be a little difficult, the recipe is as simple as it can get.
INGREDIENTS
Here is what you will need to make this daal:
Lentils - Masur Daal or red lentil is the main ingredient, of course!
Spices and condiments - You will need Radhuni or Celery seeds, Dried whole red chili, bay leaf, turmeric, salt, and sugar.
Kaffir Lime or Makrut lime leaves for flavor. Green chilies for heat. Lime juice can be used optionally.
Oil for cooking.
HOW TO MAKE IT?
Thoroughly wash and drain the Red lentils. Boil the daal with a pinch of turmeric, salt, and whole kaffir lime leaves.
Heat oil in a pan. When the oil is hot temper with bay leaf, Radhuni or Celery seeds, and Dried whole red chili.
When the seeds start to crackle, add the lime leaves (you can add them whole or chopped) and green chilies. Saute for a minute and then add the boiled daal.
Add the salt and sugar and let the daal simmer for a couple of minutes. Turn off the gas. Top with some more leaves and lime juice (optional), cover, and let rest for about 10 minutes before serving.
VARIATIONS
You may use Yellow lentils instead of red lentils. Dry roast and then boil the lentils following the usual recipe.
You may sprinkle some ghee if you prefer.
You may add a knob of chopped ginger for an added zing.
FREQUENTLY ASKED QUESTIONS
What can I use instead of Radhuni for tempering the daal?
As I mentioned earlier, you can use the celery seeds instead of Radhuni for a similar taste. If you cannot lay your hands on either, you may also use cumin seeds or nigella seeds. The taste will be different but still good.
Do you eat the lime leaves?
Most people do not eat the leaves because they are mainly used for their flavor. The whole leaves are quite hard so it is better to avoid eating the leaves when used in this daal. In some Thai recipes like Tod Mun and Panang, where the leaves are thinly sliced, they can be eaten.
Where can I buy Kaffir lime leaves?
You can get kaffir lime leaves in any Asian grocery store or Speciality stores. You can also buy it online.
How can I store Kaffir lime leaves?
Keep them in a bag or container and store them in the crisper drawer of your fridge for up to one week.
You can also freeze them for later use. Put them into a resealable plastic bag in the freezer and remove one or two leaves as you need them. They do start to lose quality after a couple of months though. When using frozen leaves, wash them under hot water for a few seconds to thaw them and release the delectable aroma.
SERVING SUGGESTIONS
Lebu Pata Daal tastes best when served with piping hot rice with crispy potato fries, papadum, or fritters on the side.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When you are ready to serve, warm it. If the daal appears thicker, add some water.
A simple Bengali lentil soup flavored with Kaffir lime (also known as Makrut lime) leaves.
Ingredients
1 cup red Lentils
4-5 Kaffir lime leaves ( Gandhoraj Lime leaves )
1/4 tsp Celery seeds (Radhuni)
1/4 tsp turmeric
1 Bay leaf
1 Dry red chili
2 green chilies
1 tbsp oil
1/4 tsp sugar
1 tsp lime juice (optional)
Salt to taste
Instructions
Thoroughly wash and drain the Red lentils. Boil the daal with a pinch of turmeric, salt, and whole kaffir lime leaves.
Heat oil in a pan. When the oil is hot temper with bay leaf, Radhuni or Celery seeds, and Dried whole red chili.
When the seeds start to crackle, add the lime leaves (you can add them whole or chopped) and green chilies. Saute for a minute and then add the boiled daal.
Add the salt and sugar and let the daal simmer for a couple of minutes. Turn off the gas.
Top with some more leaves and lime juice (optional), cover, and let rest for about 10 minutes before serving.
Notes:
Always stir the dal before serving.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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