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Masoor Dal Soup
Description
Ingredients
Recipe Summary
Main Ingredient
Accompaniments
Serves
4
1/4 tsp turmeric
5 garlic cloves, chopped
10 Peppercorns, black
1 Onion, small and chopped
3/4 cup Lentils
1 tsp salt
2 tbsp lemon juice
Methods/steps
- Boil 2 ½ cups water in a saucepan. Add turmeric, garlic, peppercorns, Onion, Lentils and 1 ts salt.
- Bring to a boil again.
- Turn heat to medium-low and simmer until Lentils are cooked and most of the water had dried up (about 20 mins).
- Mash or grind Lentils completely using a little water if necessary.
- Return Lentils to saucepan. Pour in 6 cups water and bring to a boil.
- Turn heat on to medium-low and simmer 10 to 15 mins. Add lemon juce and salt to taste.
- This soup can be eaten as is or with boiled rice.
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 | Sanjeev Kapoor's Khana Khazana Sanjeev Kapoor is one of India's most popular chefs and author. This book is the first in the series called "Khana Khazana: Celebration
of Indian Cookery" which has been planned in order to familiarize food
lovers with long forgotten regional cuisines of India. These recipes
will open the doors to the unexplored range of recipes that had been
relegated to the archives.
A lot of painstaking research has gone into collecting these recipes.
Each state and region included in this book has its own cuisine and
local flavour. In this book the author introduces a variety of dishes that
have been perfected by our ancestors. At the same time care has been
taken to ensure that the ingredients used are easily available and if
not, a substitute has been suggested. Chettinad Fried Chicken, Kombdi
Wada, Chingri Malai Curry, Rayalseema Pesarettu, Kolhapuri Pandhra
Rassa, Kesari Rajbhog, Khajoori Shahi Tukra are just a glimpse of the
fabulous tongue tickling recipes you will find between the two covers
of this book. They will not only bring in India's diversity into your
home kitchens but also help you to satiate the best of gourmet palates. More Sanjeev Kapoor's Cookbooks
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Source: http://www.cookbookwiki.com/Masoor_Dahl_Soup