Recipe Cook Time
Heat up some mustard oil to smoking point, splash a few drops of salted water to get the mustard oil in true form to cook. It takes away a lot of the strong flavors n bitterness of the oil.
Add the mustard seeds, curry leaves and the green chillies, as they crackle, add the turmeric powder followed by the chopped onions, fennel and the ginger.
This is an aromatic tempering for the soup.
Cut the cottage cheese into cubes. Put in a tray and season with garam masala, salt, pepper and olive oil. Bake in the oven for 15-20 minutes at 180 C.
Add the soaked lentils and the vegetable stock and simmer for 12 to 15 minutes till the lentils and the veggies are soft.
You can then add the washed and chopped spinach, dill and methi.
Season to taste and simmer for not more than a minute or so.
Once it is cooked add some ice and blend into a chilled soup.
Ladle the hearty soup into large bowls/glasses and serve with crispy chaat masala flavored cottage cheese croutons.