Indian Lentil Soup (Dal Shorva)

niedziela, 2 lutego 2014

1 1/2 cups mung beans or 1 1/2 cups red lentils or 1 1/2 cups yellow lentils
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 teaspoon cumin
1/4 teaspoon cardamom
2 -3 curry leaves or 2 -3 bay leaves
6 cups chicken stock (preferably home-made) or 6 cups vegetable stock (preferably home-made)
3 tablespoons vegetable oil or 3 tablespoons ghee
2 teaspoons mustard seeds
2 garlic cloves, finely chopped
salt and pepper
1/2-1 lemon

1 Rinse the beans or lentils.
2 Bring to a boil with the stock, turmeric, Cayenne, cumin, cardamom and curry/bay leaves.
3 Let simmer until the beans or lentils are very soft (ca 30 minutes).
4 If using bay leaves, remove them now. Curry leaves can be left in the soup.
5 Run the soup quickly in a blender to a not too smooth consistency (or mash the lentils/beans with a ladle).
6 Sautee the garlic and mustard seeds lightly in the fat and add to the soup.
7 Let simmer for another 5 minutes.
8 Add salt, pepper and squeezed lemon to taste.
9 Serve hot with pita or paratha bread.

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