Today I found inspiration in Indian cuisine. Found this recipe in cooking magazine that I bought not so long ago. Indian cuisine has always left an outstanding impression on me, that I wish to explore more and more, and of course, Asian kitchen is on that list too but this day is all about India. This soup taste is very specific because of Curcuma, but it’s worth it. Oh and before peeling Curcuma, be sure to use rubber gloves, I didn’t know that it leaves barely washable stains. All my manicure from light pink chrome nails went to golden chrome color. Every day I learn something new, and that’s okay. Let’s get into the recipe.
– 60 MINUTES – MODERATELY SPICY – 4-6 PORTIONS –
To prepare for cooking you’ll need these following ingredients:
- 400g crushed canned tomatoes
- 200g cooked rice
- 70g red lentils (masoor dhal)
- 250ml water
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 green chili (without seeds), finely chopped
- 2tbs Ghee butter
- 1/2 lemon juice
- 1tbs sugar
- 1tsp salt
- 2 “pinky finger sized” Curcuma
After you got all ingredients, let’s start cooking:
- I believe you’ll need 80 grams of uncooked rice to get 200g of cooked rice. Put rice to boil (about 15 mins).
- Finely chop the onion, garlic cloves, green chili, and Curcuma. Add Ghee butter into the cooking pot and add all the chopped ingredients, fry them for a short time.
- Add water, lentils, and salt to the cooking pot, boil it and then turn down the heat and let it boil on low fire/heat until the water evaporates and the lentils are soft.
- Then add everything rest – canned tomatoes, cooked rice, lemon juice, and sugar. Heat up the soup.
And done, you can serve it with generously sprinkled coriander leaves.
कृपया भोजन का आनंद लीजिये!