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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 734 kcal
- Protein
- 27 g
- Carbohydrates
- 121 g
- Fat
- 18 g
- Fiber
- 15 g
- Sugar
- 9 g
- Sodium
- 1369 mg
- Saturated Fat
- 10 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 39 mg
- Potassium
- 995 mg
- Calcium
- 204 mg
- Iron
- 8.2 mg
- Magnesium
- 124 mg
- Phosphorus
- 464 mg
- Zinc
- 4.2 mg
- Vitamin A
- 143 mcg
- Vitamin C
- 20 mg
- Vitamin E
- 0.9 mg
- Vitamin K
- 15 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.52 mg
- Riboflavin
- 0.32 mg
- Niacin
- 3.9 mg
- Folate
- 144 mcg
- Water
- 340 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Soda bread is dense, tough, and heavy
Cause: Overmixing the dough developed gluten, or the baking soda reacted and dissipated before hitting the oven heat.
Fix: Cannot be fixed once baked. Slice thinly and toast to improve the textural eating experience.
Prevention: Mix the wet and dry ingredients swiftly using a light hand, and transfer the loaf immediately into the preheated oven.
Lentils are still crunchy or hard after 25 minutes
Cause: The simmer heat was too low, the pot was left uncovered allowing too much evaporation, or highly acidic tomatoes slowed down the softening process.
Fix: Add an extra 100ml of water, cover, and continue simmering for an additional 10-15 minutes until soft.
Prevention: Ensure a consistent, gentle simmer with the lid firmly on to trap steam and heat.
Cultural Context
This recipe conceptually bridges the hearty, rustic traditions of Irish baking with the deep, aromatic comfort of an Indian dal. Traditional soda bread relies on bicarbonate of soda instead of yeast—historically necessary in Ireland due to the climate favoring soft wheat varieties that lacked the protein to support yeast fermentation. Here, spiced with cumin and green chilies, it transforms into a highly absorptive, crusty vessel designed specifically for scooping up masoor dal, an everyday pillar of Indian home cooking.
