| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | India, Soup, Vegetarian, Lowfat | 3 | Servings |
INGREDIENTS
| 1/4 | lb | Potatoes |
| 1/2 | ts | Cumin seed |
| 1 | ts | Coriander seed |
| 1 | tb | Ghee |
| 1 | ts | Turmeric |
| 1 | tb | Curry powder OR churna; see note, Scant |
| 1/4 | c | Red lentils |
| 2 | c | Vegetable broth |
| Salt | ||
| Freshly ground black pepper | ||
| Fresh lemon juice | ||
| Chopped fresh cilantro leaves |
INSTRUCTIONS
Peel and dice the potatoes. Grind the cumin and coriander seeds. Heat ghee in a pot. Add ground spices, turmeric, and curry, and saute over medium heat. Add the potatoes and lentils and cook without browning. Pour in the broth and bring to a boil. Reduce heat, let simmer, covered for about 35 minutes. Puree, then season with salt and pepper and lemon juice. Garnish with cilantro. VARIATIONs: (Vata) Use fennel seeds instead of coriander. Cook with 2 whole cloves, removing them before pureeing. Season with nutmeg and caraway. (Pitta) Use softened mung dal; use 1 teaspoon fennel seeds instead of cumin. Season with cream rather than lemon juice. (Kapha) Cook in 1 to 2 tsp freshly grated ginger and 2 whole cloves. Excerpt from AYURVEDA: Inspired cooking for your individual well being (Vegetarian) by Anne Buhring and Petra Rather. (1997 Barrons) >From the Collection of Pat Hanneman 1998Ap <T>ested. (PER SERVING 24% cff): 226 calories, 6g fat, 9g protein, 35g carbohydrate, 16mg cholesterol, fiber 8g, sodium 246mg.) - NOTE The recipes are portioned for two persons but the nutritionals are closer to one-third. Recipe by: AYURVEDA by Buhring and Rather Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 11, 1998
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