An affordable, simple, and delightful soup. Originally from the Indian subcontinent, this dish has been slightly changed. The best option is mung beans, although red or yellow lentils can produce a delectable outcome. Make this amazing Indian lentil soup to get the proteins in the healthiest way.
Here is the complete recipe for the Indian lentil soup:
Ingredients
- Red lentils or yellow lentils, 1 1/2 cups each
- Haldi, 1 teaspoon
- 1 teaspoon cumin
- 1 teaspoon cumin
- Cardamom, 1/4 teaspoon
- Basil leaves or two to three curry leaves
- 6 cups of vegetable stock or 6 cups of homemade chicken stock (preferably home-made)
- 3 tbsp of ghee or 3 teaspoons of vegetable oil
- Mustard seeds, two teaspoons
- 2 minced garlic cloves, salt, and pepper
- 1⁄2 – 1 lemon
Instructions
- Wash the beans or lentils.
- Broth, turmeric, pepper, cumin, cinnamon, and curry/bay leaves are added and brought to a boil.
- Boil until extremely soft lentils or beans are achieved (ca 30 minutes).
- If you used bay leaves, take them out now. You can keep the soup with the curry leaves.
- Mix the soup in a short amount of time. Ideally, it should be rough.
- Add the garlic and mustard seeds to the soup after softly sautéing them in the fat.
- 5 more minutes of simmering are required.
- Now, you can serve the Indian lentils in a bowl.
Note: In India, people usually eat it with wheat loaf.
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