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Wednesday, 23 April 2014

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Source(google.com.pk)

Lentil soup is healthy and very satisfying dish. Its a great soup for lunch served with bread.
Recipe will serve 4.
Lentil Vegetable SoupIngredients:
1/2 cup lentils (masoor dal)
1 cup of carrots, sliced in 1/2 inch pieces
1/2 cup of green string beans, sliced ½ inch pieces
1 cup of celery, sliced in ½ inch pieces
3 medium size tomatoes cut into 8 pieces
About ½ inch ginger thin sliced
1½ teaspoon salt
1/2 teaspoon turmeric (haldi)
1/2 teaspoon black pepper
Chaunk (seasoning):
2 tablespoon clarified butter (ghee) or 2 tablespoons oil
1/2 teaspoon cumin seed (jeera)
1/2 teaspoon garam masala
Half a lemon

Method:
Wash lentils and soak in 2 cups of water for 1 hour or longer. Once soaked, the lentils should be about double in volume.
Heat 4 cups of water in a pressure cooker on medium high heat. Next add soaked lentils, salt, turmeric, black pepper, ginger, carrots, green beans, celery, and tomatoes.
Close the pressure cooker and put the weight (or seal the exhaust).
As the pressure cooker starts steaming turn the heat down to medium and cook for about 6 minutes.
Turn off the heat and wait until steam has stopped before opening the pressure cooker.
Mix dal well, if dal is thick add more boiling water and make the consistency as you desire. Soup should be chunky.

Dal is a staple dish in Indian meals and, for most Indian vegetarians, a frequent source of protein. This delicious, nourishing dish can accompany any number of different meals. Mixing a variety of lentils gives a more interesting flavor.
serve 3.
Ingredients:
1/4 cup split urad dal (with skin) (available in Indian grocery stores)
1/4 cup split-wash moong dal (without skin) (available in Indian grocery stores)
1/4 cup lentil (masoor)
1/4 cup toor dal/arhar (available in Indian grocery stores)
1/2 teaspoon turmeric (haldi)
1 tablespoon minced ginger
1-1/2 teaspoon salt
3 cups water
1/2 teaspoon garam masala, optional (available in Indian grocery stores)
1/2 teaspoon mango powder (amchoor)
Chaunk (Seasoned oil)
4 tablespoons clarified butter (ghee); or oil
1 teaspoon cumin seeds (jeera)
1/8 teaspoon asafetida (hing)
4 whole red chilies
1/2 teaspoon red chili powder

Method
Combine all dals. Wash and soak in approx. four cups of water for at least 30 minutes. Drain the water.
Put three cups water into a pressure cooker and add salt, turmeric, and ginger. Cook on medium high heat.
When the pressure cooker starts to steam, turn the heat down to medium and cook seven minutes.
Turn off the heat and wait until all the steam has escaped before opening the pressure cooker. Dal should be soft and mushy.
Mix dal, if needed, and add more water to adjust thickness to your liking. Cook another three to four minutes on low heat. Dal will thicken as it sits after cooking. So leave it more liquid than you want it to be.
Add garam masala and amchoor powder