Indian Lentil Soup - xp

[Guest guest]

Xposted: MC-Cookbooks, Veg-Recipes

 

 

Asafetida is a new ingredient to me. My online dic. says: it's a natural resin,

" the gum resin of various plants; has strong taste and odor; formerly used as an

antispasmodic. " Hmmm....

 

Brenda

 

 

* Exported from MasterCook *

 

Indian Lentil Soup

 

Recipe By :A Taste of Julie Jordan, 100 Top Vegetarian Classics

Serving Size : 6 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups uncooked brown lentils

4 cups water

2 bay leaves

1/4 cup light vegetable oil

2 tablespoons black mustard seeds

2 tablespoons cumin seeds

1/4 teaspoon asafetida

1 fresh hot pepper -- finely chopped

4 cloves garlic -- finely chopped

1 piece (half-inch) fresh ginger -- finely chopped

1 teaspoon turmeric

2 onions -- chopped

1/2 cup dried unsweetened coconut

or fresh & grated

1 tablespoon light vegetable oil

1 quart canned tomatoes

2 teaspoons salt

2 tablespoons ground cumin

2 tablespoons ground coriander

1/4 teaspoon cayenne

 

Sort the lentils for stones and rinse. Measure the lentils, water, and bay

leaves into a medium size pot. Bring to a boil then reduce the heat and simmer,

partially covered, stirring occasionally to keep the lentils from sticking.

Cook for about 30 minutes or until the lentils are tender.

 

In a soup pot, heat the oil. When you drop a mustard seed in the hot oil and it

sizzles, the temperature is right. Pour in the mustard seeds and cumin seeds,

and cook until most of them pop. Lower the heat and stir frequently so you

don't burn any of the seeds. Stir in the asafetida, then the chopped hot

pepper, the garlic and ginger, then the turmeric. Cook for 3 - 4 minutes,

stirring frequently.

 

Add the onions. Stir and cook for 10 minutes. Add the coconut along with 1

tablespoon oil, then cook for 10 minutes more.

 

Crush the canned tomatoes with your hand or the back of a spoon to get small

pieces. Add to the soup, along with the accompanying tomato juice and the salt.

Cook for 20 minutes or until hot. Stir frequently so nothing sticks.

 

Stir in the ground cumin, coriander, and cayenne. Add the cooked lentils and

water. Continue to simmer for at least 30 minutes. Taste and reseason. Serves

6.

 

This soup has that genuine taste you don't often find in American versions of

Indian food-rich, well rounded, soul filling spiciness.

 

Source:

" A Taste of Julie Jordan, 100 Top Vegetarian Classics, by Julie Jordan, Head

Chef at Omega Institute, Rhinebeck, NY, and original owner of Cabbagetown Cafe,

Ithaca, NY "

S(Formatted by):

" Brenda Adams <badams007 "

Copyright:

" Larson Publications, NY, 1999; ISBN: 0-943014-88-4 "

- - - - - - - - - - - - - - - - - - -