Guest guest Posted April 21, 2008 Report Share Posted April 21, 2008 Spicy Garlic Lentil Soup 1/2 tsp. pepper corns 3 dried red chilies 2 tsps. coriander seeds 1 tsp. split chickpeas (chana dal) 2 tsps. tamarind concentrate/paste 1 to 2 tsps. salt 4 to 5 fresh curry leaves, optional 1/2 tsp. cumin seeds 1 cup water/cooked split yellow split peas stock (toor dal water) garlic flakes 10 to 15, peeled A sprig of fresh cilantro chopped finely 2 tsps. clarified butter (prefered) or oil Dry roast the pepper corns, red chilies, coriander seeds, cumin seeds split chickpeas (chana dal) and grind it to a smooth paste along with 2 to 3 leaves of the optional fresh curry leaves and water. Add the tamarind concentrate, salt, 2 to 3 fresh curry leaves and the above paste to the water/cooked split yellow lentil stock and bring it to a boil. Meanwhile heat 1 tsp. of the clarified butter or oil and fry the peeled garlic flakes well till it turns golden brown in color. Add this to the tamarind and spice water. Let it boil for 5 min or more till the garlic is tender. When it starts to froth up add the fresh chopped cilantro and remove from heat. Heat 1 tsp clarified butter/oil. When hot add the mustard seeds and after they pop pour this over the lentil soup. Mix well and serve hot as is. Quote Link to comment Share on other sites More sharing options...
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