INDIAN -- Chana Dal Soup

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* Exported from MasterCook *

 

VALERIE'S GOLDEN CHANA DAL SOUP

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Indian

 

Amount Measure Ingredient -- Preparation Method

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2 cups chana dal -- cleaned thoroughly

1 large onion

4 cloves garlic -- chopped

1/4 cup fresh basil leaves torn into small pieces

1 medium carrot

1 stalk celery

1 small orange sweet potato or yam

1 cherry pepper -- seeded and sliced

1 long hot pepper -- seeded and sliced

8 cups water or vegetable stock

2 tablespoons olive oil

2 bay leaves

 

Cut onion into quarters lengthwise, and then slice. Slice carrot into 1/2 inch

long pieces, cut peeled sweet potato into chunks, and slice the celery. Heat

the olive oil in your soup pot and saute the onions until they are golden. Add

all of the other ingredients except the dal and water and continue to stir until

they start to soften and look cooked.

 

The cherry peppers are small (maybe golf-ball size) round red peppers. They are

relatively mild -- jalapenos are a little hotter. Any red pepper can be

substituted. The bright red color of the cherry peppers looks pretty in the

soup.

 

Add the chana dal and water/stock, bring to a boil, and then simmer for about 1

to 1 1/2 hours. Serve with whole grain bread and a green salad.

 

This is a very mild concoction. Feel free to add more or hotter peppers to

taste, and salt, if you use it.

 

Recipe by Valerie Gladfelter.

 

Converted by MC_Buster.

 

 

 

 

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Per serving: 63 Calories (kcal); 5g Total Fat; (63% calories from fat); 1g

Protein; 5g Carbohydrate; 0mg Cholesterol; 193mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0