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Lentil soup/sabut masoor ki dal
Lentil Soup/Sabut Masoor ki dal
Preparation
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Wash the lentil in a few changes of running water, until the water runs clear.
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Then soak them in cold water for about 30 minutes.
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Cook the lentils in Pressure cooker with 3 cups of water, baking soda, salt, Kasoori Methi and 1 teabag.
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Finely chop Onion, jalapeno, garlic and ginger in food processor.
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Heat oil and butter in a pan, when oil is hot add cumin seeds, when they crackle add bay leaves, dry chili pepper pods and asafetida.
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Add Onion, jalapeno, ginger and garlic to this, sauté until golden brown.
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Add tomato puree and ketch up to this, mix and stir well. Add all the dry spices. Cook for 2-3 min.
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When cooker is cool, open it, discard the tea bag and add the lentils to onion tomato gravy.
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Add 1 cup of water or to desired consistency. Cook the lentils with spices and gravy for 5 min on low heat.
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Add tamarind paste or lime juice to taste. Stir well and cook for additional 1-2 min.
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Taste for salt, add additional salt if needed. Add cream and stir well, turn the heat off.
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Garnish with chopped cilantro. Serve with plain rice.
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Comments:
Very nice and easy to cook step by step so aroma test