Modest, in our time, undeservedly almost forgotten lentils, fed mankind for many centuries. This product is even mentioned in the Bible, because it was for a bowl of lentil stew that Esau gave his birthright. Lentils are cheap food, but very nutritious, and if you cook them correctly, you get a dish that is not ashamed to serve at the royal table.
It is necessary
-
- Indian Red Lentil Soup (Dal Shorva)
- 1-1 / 2 cups red lentils
- 4 cups chicken stock (can be replaced with water)
- 1/2 teaspoon turmeric powder
- 3 centimeters of ginger root;
- 2 tomatoes;
- 1 glass of milk;
- 1/4 cup butter
- 1 onion;
- 1 teaspoon of cumin seeds
- salt
- pepper;
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
Step 1
Before deciding what to cook, pay attention to the color of the lentils you have. Red, orange, and yellow lentils are peeled and cook faster and boil down. It is customary to make soups, mashed potatoes from it, it is also stewed with various other products, and then it also acts as a thickener. Brown, gray and green lentils - in a shell. It takes longer to cook and retains its shape after cooking. It is she who is suitable for side dishes and salads.
Step 2
Before cooking, the lentils are sorted out, removing discolored and deformed beans, washed and dried. Unlike many other legumes, it doesn't need to be soaked. Depending on the variety, lentils are cooked from 10 minutes to 1 hour.
Step 3
Do not salt your lentils before they are cooked. Do not add acid (tomatoes or tomato paste, wine). These ingredients will only increase the cooking time, and the salt will also make the lentils tough.
Step 4
Indian Red Lentil Soup (Dal Shorva)
Sort, rinse and dry the lentils. Put it in a deep saucepan. Scald the tomatoes with boiling water, remove the skin and cut. Place with lentils and add turmeric and peeled chopped ginger. Pour in broth or water and bring to a boil.
Step 5
Reduce heat and cook uncovered for 10 to 20 minutes. Cooking time depends on how fresh your lentils are - the longer they have been stored, the longer they will cook. When the lentils are tender, remove the saucepan from the heat and puree the soup with a blender. Add milk and salt, return to heat and simmer over low heat.
Step 6
Melt the butter. Peel and dice the onion. Place the lx and cumin seeds in the skillet. Wait for the onion to caramelize - turn brown. Serve the soup warm, sprinkling generously with caramelized onions, peppers and chopped cilantro.
