Dhal Shorva (Dhal Soup)

INGREDIENTS

INSTRUCTIONS

2 tablespoons ghee or vegetable oil 350 g. dhal ( I like red lentils) 1
teaspoon mustard seeds 1 teaspoon ground coriander 1 teaspoon ground cumin
1 1/2 teaspoons turmeric 1 cinnamon stick 6 cloves garlic, minced 1
tablespoon minced ginger 10 curry leaves, bruised and tied together 1 large
onion, finely chopped 1 large green chilli, whole but split 1 large potato,
peeled and finely diced 2 tomatoes, finely diced 1 small eggplant, finely
diced 1 small carrot, finely diced 8 cups of chicken/vegetable stock 1
bunch of fresh coriander juice of 4 lemons salt to taste 4 tablespoons
yoghurt
In a large saucepan, heat the ghee and add the dhal, mustard seeds, ground
coriander, ground cumin, turmeric, cinnamon stick, garlic, minced ginger,
curry leaves, onion and green chilli. Cook over a low heat for 5 minutes
until the spices are aromatic and deep brown in colour and the onion has
softened.
Add the chicken stock and simmer until the dhal is soft, about 30-45
minutes.
Remove the cinnamon stick, whole green chilli and curry leaves.
Blend the dhal until smooth with a 'wand' or processor then return to the
saucepan.
Add the finely diced vegetables and simmer for a further 20 minutes or
until the vegetables are soft.
Add the lemon juice, salt to taste and chopped coriander, stir well and
serve with a dollop of yoghurt.
Converted by MC_Buster.
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.

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