Equipment
Ingredients
Cumin Green Chili Soda Bread
- 250 g all-purpose flour
- 150 g whole wheat flour
- 5 g baking soda
- 4 g fine sea salt
- 3 g cumin seeds, whole
- 1 green chili, finely chopped
- 30 g unsalted butter, cold and cubed
- 350 ml buttermilk, cold
Masoor Dal (Red Lentils)
- 200 g red lentils
- 30 g ghee
- 5 g cumin seeds, whole
- 1 yellow onion, finely diced
- 4 garlic, minced
- 15 g fresh ginger, peeled and minced
- 200 g fresh tomatoes, diced
- 3 g ground turmeric
- 4 g ground coriander
- 800 ml water
- fine sea salt
- 3 g garam masala
- 15 g fresh cilantro, roughly chopped
Nutrition (per serving)
Method
Preheat your oven to 200°C/400°F. Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, salt, cumin seeds, and finely chopped green chili.
Add the cold, cubed butter to the dry ingredients. Use your fingertips to quickly rub the butter into the flour mixture until it resembles coarse breadcrumbs.
Make a well in the center of the flour mixture and pour in the cold buttermilk. Use your hands or a wooden spoon to gently and swiftly mix until a soft, shaggy dough forms. Be careful not to overwork the dough.
Turn the dough out onto a lightly floured work surface. With floured hands, gently shape it into a round loaf approximately 4 centimeters thick. Transfer the shaped loaf to the prepared baking sheet.
Using a sharp knife, score a deep cross into the top of the dough, cutting almost to the bottom. This allows the heat to penetrate the dense center of the loaf during baking.
Bake the bread in the preheated oven for 35 to 40 minutes, or until the crust is deeply golden brown and the bottom sounds hollow when tapped. Once baked, transfer to a wire rack to cool slightly.
While the bread is baking, place the red lentils in a fine mesh strainer. Rinse thoroughly under cold running water until the water runs clear. Set aside to drain.
Heat the ghee in a Dutch oven or heavy-bottomed pot over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until highly fragrant.
Add the diced onion to the pot and saute until softened and lightly golden, about 5 to 6 minutes. Add the minced garlic and ginger, cooking for 1 more minute until fragrant.
Stir in the ground turmeric, ground coriander, and diced tomatoes. Cook, stirring frequently, until the tomatoes break down and the mixture forms a thick, rich paste.
Add the rinsed red lentils, water (or broth), and salt to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, stirring occasionally to prevent sticking, until the lentils are completely soft and have thickened into a creamy consistency.
Remove the pot from the heat. Stir in the garam masala and chopped fresh cilantro. Taste the dal and add more salt if necessary.
Ladle the hot dal into bowls. Cut the warm soda bread into thick wedges and serve immediately alongside the dal for dipping.
Chef's Notes
- For a richer flavor profile, perform a secondary 'tadka' (tempering) right before serving: fry a pinch of smoked paprika or Kashmiri chili powder alongside mustard seeds in a spoon of hot ghee, then pour the sizzling oil directly over the finished bowls of dal.
- Buttermilk provides the essential lactic acid required to activate the baking soda in the bread. If you lack authentic buttermilk, create a substitute by mixing 335ml of regular milk with 15ml of lemon juice or white vinegar, letting it sit for 5 minutes before using.
- The traditional cross cut into the top of the soda bread serves a functional purpose: it allows heat to penetrate the very center of the dense dough, ensuring an even bake while giving the bread room to expand organically in the oven.
- Masoor dal (red lentils) cook significantly faster than other whole legumes and do not require pre-soaking, making them the ultimate pantry staple for quick, nutritious weeknight dinners.
Storage
Refrigerator: 4 days — Store bread and dal in separate airtight containers to prevent the bread from turning soggy.
Freezer: 3 months — Freeze the dal only. The soda bread is best enjoyed fresh and does not retain its ideal texture when frozen.
Reheating: Gently reheat the dal on the stovetop over medium-low heat, adding a splash of water to loosen the consistency. Toast thick slices of leftover bread.
