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Print Recipe
Indian Soup "Dal" with Vegetables Recipe
Soup made India probably the most basic. It is prepared from legumes: peas, lentils or small beans. Also very often prepare and vegetable soup. Today I decided to combine both of these options and offer you a soup made from vegetables. And, of course, it will be very spicy, with a set of spices and therefore rich in taste and aroma.
Cook Time 35 minutes
Servings
Ingredients
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. Prepare the foods you see in this photo.
    Prepare the foods you see in this photo.
  2. Finely chop the lemon grass. You can even grind it in a mortar. In fact, this lemon grass is more used in Thai cuisine, but since I still have this herb, I thought that it is quite "fit" in this recipe.
    Finely chop the lemon grass. You can even grind it in a mortar. In fact, this lemon grass is more used in Thai cuisine, but since I still have this herb, I thought that it is quite "fit" in this recipe.
  3. All vegetables wash, peel, dice, pour 1.5 liters of boiling water. Season with salt to taste and put spice garam masala. Garam masala is one of the most popular seasonings in Indian cuisine. Literally the name translates as "spicy seasoning mixture", but the taste can range from soft to very sharp. Main component garam masala-cardamom, cinnamon and cloves. If you wish, you can always make your own version of garam masala, using those spices that you like and in any acceptable quantity for you. Since the tastes of all different, and the threshold of "sharpness" for all very individual, I advise spices to add a little. If the soup will eat children, put the spices to a minimum, only for flavor.
    All vegetables wash, peel, dice, pour 1.5 liters of boiling water.
Season with salt to taste and put spice garam masala.
Garam masala is one of the most popular seasonings in Indian cuisine.
Literally the name translates as "spicy seasoning mixture", but the taste
can range from soft to very sharp. Main component
garam masala-cardamom, cinnamon and cloves. If you wish, you can always make your own version of garam masala, using those spices that you like and in any acceptable quantity for you.
Since the tastes of all different, and the threshold of "sharpness" for all very individual, I advise spices to add a little. If the soup will eat children, put the spices to a minimum, only for flavor.
  4. Wash the lentils and also put them in a pot with vegetables.
    Wash the lentils and also put them in a pot with vegetables.
  5. I almost forgot about the carrots. Of course it is also very necessary for us in the soup. Clean, cut thinly, so she caught up with the rest of the vegetables.
    I almost forgot about the carrots. Of course it is also very necessary for us in the soup. Clean, cut thinly, so she caught up with the rest of the vegetables.
  6. Cook all together for 15 minutes.
    Cook all together for 15 minutes.
  7. At this time, heat in a frying pan ghee melted oil (it does not burn so it we fry the rest of our spices). Put in the heated oil on a pinch of turmeric, fenugreek and coriander.
    At this time, heat in a frying pan ghee melted oil (it does not burn so it we fry the rest of our spices). Put in the heated oil on a pinch of turmeric, fenugreek and coriander.
  8. When the seeds begin to click, turn off the pan and shift the contents into soup. Squeeze the lime juice and enter 2-3 tablespoons into the soup. Turn off our ready-made soup and serve.
    When the seeds begin to click, turn off the pan and shift the contents into soup. Squeeze the lime juice and enter 2-3 tablespoons into the soup. Turn off our ready-made soup and serve.
  9. Cut the finely available greens. I had mint, parsley and cilantro. If desired, in the soup when serving, you can add cream to soften the soup or coconut milk.
    Cut the finely available greens. I had mint, parsley and cilantro.
If desired, in the soup when serving, you can add cream to soften the soup or coconut milk.

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