| 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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