Indian Soup “Dal” with Vegetables Recipe
The soup made in India is probably the simplest. It is made from legumes: peas, lentils or small beans. Vegetable soup is also very often prepared. 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.
Servings
4
Cook Time
35minutes
Servings
4
Cook Time
35minutes
Ingredients
Instructions
  1. 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 it would quite “fit” into this recipe.
  3. Wash all vegetables, peel, cut into cubes, pour 1.5 liters of boiling water. Add salt to taste and garam masala spices. Garam masala is one of the most popular condiments in Indian cuisine. Literally, the name translates as “a mixture of spicy seasonings”, but the taste can vary from mild to very spicy. The main component garam masala – cardamom, cinnamon and cloves. If you wish, you can always cook garam masala in your own way, using the spices that you like, and in any quantity acceptable to you. Since everyone’s tastes are different, and the threshold of “sharpness” is very individual for everyone, I advise you to add spices a little. If the soup will be eaten by children, put spices to a minimum, just for flavor.
  4. Wash the lentils and also put them in a saucepan with vegetables.
  5. I almost forgot about the carrots. Of course, this is also very necessary for us in the soup. Peel, slice thinly so that it connects with the rest of the vegetables.
  6. Cook everything together for 15 minutes.
  7. At this time, we heat the melted butter in a frying pan (it does not burn, so we fry the rest of our spices on it). Put a pinch of turmeric, fenugreek and coriander in the heated oil.
  8. When the seeds start to click, turn off the pan and transfer the contents to the soup. Squeeze the lime juice and add 2-3 tablespoons to the soup. Turn off our ready-made soup and serve it to the table.
  9. Finely chop the available greens. I had mint, parsley and cilantro. If desired, you can add cream to soften the soup or coconut milk to the soup when serving.
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