Ingredients
-
1 1/2
-
1
-
1/2
-
1
-
1/4
-
2 - 3
-
6
-
3
-
2
-
2
-
-
-
-
-
Directions
Indian Lentil Soup (Dal Shorva),An inexpensive, easy-to-make and delicious soup. This slightly modified recipe stems from Mumtaz Khan at Mumtaz Paan House in Bradford, England. Mung beans is the exquisite choice, but red or yellow lentils also make a delicious result (green lentils are not recommended). The chicken stock can be replaced with vegetable stock for a vegetarian variety. This recipe can also be made with less liquid and served as a stew. Improvement, a little off tradition, but works even better: 1) Fry the lentils/beans for a few seconds in ghee before adding the spices and liquid. 2) Add just a little tomato pure (1 tsp) to the soup. 3) Add one diced potato together with the lentils/beans.,Came out great, just like the local Indian restaurant! I just used a potato masher which left it a good texture!,I didnt have chicken broth, I boiled 6 cups of water and added bullion to my taste. I found that 6 cups of broth was too much especially after making it into a pure. Luckily I had about 3/4 of a cup left of lentils and I cooked it for an extra 25 mins and mashed the added lentils instead of using a food processor. I did not have straight cardamom, but I had Garam masala so used that instead. used bay leaves but did not have curry leaves so I added about 1/8th teaspoon of curry powder. I sauted garlic with cumin seeds and added it to the soup. And in the last 2 mins I added some grated ginger. Next time I would add potatoes to make it more filling. But I really enjoyed this recipe, tasted very similar to lentil soup I had been craving from a local Indian restaurant!
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Steps
|
1
Done
|
Rinse the Beans or Lentils. |
|
2
Done
|
Bring to a Boil With the Stock, Turmeric, Cayenne, Cumin, Cardamom and Curry/Bay Leaves. |
|
3
Done
|
Let Simmer Until the Beans or Lentils Are Very Soft (ca 30 Minutes). |
|
4
Done
|
If Using Bay Leaves, Remove Them Now. Curry Leaves Can Be Left in the Soup. |
|
5
Done
|
Run the Soup Quickly in a Blender to a not Too Smooth Consistency (or Mash the Lentils/Beans With a Ladle). |
|
6
Done
|
Sautee the Garlic and Mustard Seeds Lightly in the Fat and Add to the Soup. |
|
7
Done
|
Let Simmer For Another 5 Minutes. |
|
8
Done
|
Add Salt, Pepper and Squeezed Lemon to Taste. |
|
9
Done
|
Serve Hot With Pita or Paratha Bread. |
