| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
India, Lowfat, Soup, Vegetarian |
3 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Potatoes |
| 1/2 |
t |
Cumin seed |
| 1 |
t |
Coriander seed |
| 1 |
T |
Ghee |
| 1 |
t |
Turmeric |
| 1 |
T |
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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