This is a spice blend that, for some reason, works best with lentil soups. It has a distinct, slightly bitter flavor that complements the earthiness of lentils perfectly.
… Though it resembles garam masala in some ways, it’s different enough to stand on its own. I was first introduced to this masala by a neighbor when I was in high school. Her family was South Indian, and lentils were a staple in their diet. She once sent over rice cakes with lentils and vegetable soup, and I was hooked.
Years later, when I visited her in India, she served the same dish, and I had to ask for the recipe. Over the years, I’ve developed several lentil recipes using this masala—some in soup form and others as thick curries served with chapatis. Each recipe has been a success.
However, this masala can be tricky to use. Start with a small amount and allow it to cook until its flavors are fully released before adding more. If you add too much too soon, it can make the dish bitter. But when used correctly, it can transform any lentil dish into something special. Have fun experimenting!
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