Dhal Soup
Recipe adapted from Ian Parmenters Consuming Passions series five.
Serves 4 to 6
Ingredients,
1 large onion ¼ rd
2 tabs peanut oil
1 teaspoon sesame oil
1 teaspoon minced ginger
2 teaspoons ground coriander
2 teaspoons turmeric
3 teaspoons garam masala
1 tablespoon chilli sauce
375 grams red lentils, rinsed.
1200 grams of water
2 tablespoons stock paste
chopped coriander leaves to serve if liked
Method,
Chop onion on speed 6 for 5 seconds
Add oils and saute on 100 for 3 minutes speed 2
Add ginger, ground coriander, turmeric, garam masala and chilli sauce. Cook for a further 2 minutes on 100 speed 2.
Add lentils and cook for 2 minutes 100 reverse speed 2.
Add stockpaste and water then cook for 35 to 40 minutes 100’, speed 2 with steamer basket on top.
Best served in a deep dish with rice.
Although called soup this is not the sort of soup you have as part of two or three course meal as it is quite substantial. It’s best on it’s own with rice with a few samosas on the side.
And the flavour is even better the next day. Enjoy.
