Dahl - Vegetarian Indian Soup
dahl (indian vegetarian soup--more stew-like though). 
 
this is fantastic, though i'm not sure how authentically indian it is, i 
don't think i've seen a dahl recipe that uses vegetables. dahl is 
traditionally used as a gravy/seasoning for rice, but it works as a 
hearty soup too. 
 
madras dahl 
from kripalu cookbook 
 
1-1/4 cup  moong dal (alternatively, red lentils)
6 cup  water
1/4 cup  canola oil or ghee (clarified butter)
1 tsp  black mustard seed
1/2 tsp  fenugreek seed (available at middle eastern markets as well as
  indian
1-1/2 Tbsp  minced garlic
1-1/2 Tbsp  minced fresh ginger
3/4 tsp  ground turmeric
3/4 tsp  ground paprika
2   pinches asafetida
3/4 cup  fine diced tomatoes
1/2 cup  fine diced bell peppers
1/2 cup  fine diced potatoes
1/2 cup  fine diced eggplant
14 oz.  coconut milk
1 Tbsp  lemon juice
1 Tbsp  ground coriander
1-1/2 tsp  sweetener
1-3/4 tsp  salt
pinch  ground cloves
2   pinches ground cinnamon
1/8 tsp  ground black pepper
1/4 tsp  ground ginger
 
wash the moong/lentils. combine with 4 cup water and bring to boil. 
simmer, covered, 30 minutes till very soft. 
heat a small skillet and add the oil. saute mustard and fenugreek seeds 
till they pop. add the garlic and ginger and saute for 1-2 minutes. stir 
in turmeric, paprika, and asafetida and saute 1 minute. 
heat a large skillet and add the diced vegetables; pour the oil mixture 
over and saute 2-3 minutes. add the vegetable mixture to the cooked 
moong/lentils along with all the remaining ingredients, and as much more 
of the remaining water as is needed. bring to a boil and simmer 20 
minutes. 
 
adjust lemon, salt, and sweetening before serving. 
 
 
-- 
(ID: 3863) Mirror: rec.food.recipes: Sun, Jan 23, 2005


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