Ingredients
-
1 tablespoon besan (chickpea/gram flour)
-
1 tablespoon vegetable oil
-
2 or 3 dried red chiles, stemmed
-
2 (1-inch) cinnamon sticks
-
4 whole cloves
-
4 green cardamom pods
-
2 bay leaves
-
12 to 15 whole black peppercorns
-
1-inch piece fresh ginger, chopped
-
4 to 6 cloves garlic
-
1 medium onion, quartered
-
1 medium carrot, roughly chopped
-
16 to 20 fresh curry leaves
-
1 tablespoon coriander seeds
-
1 teaspoon cumin seeds
-
½ small green apple, cored and sliced
-
½ small potato, diced
-
6 tablespoons masoor dal (split red lentil)
-
1 teaspoon ground turmeric
-
1 teaspoon table salt
-
1 liter vegetable stock
-
30 grams grated fresh coconut (or frozen unsweetened coconut)
-
1 tablespoon cooked white rice
Directions
Steps
|
1
Done
5
|
Place a nonstick sauté pan over medium heat. Add the besan and roast over low heat, stirring continuously, for 4 to 5 minutes or until lightly browned and fragrant. Set aside. |
|
2
Done
1
|
Place a nonstick saucepan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the chiles, cinnamon, cloves, cardamom, bay leaves, peppercorns, |
|
3
Done
2
|
Add the onion, carrot, curry leaves, coriander, cumin, apple, and potato, and sauté for 2 minutes. |
|
4
Done
20
|
Add the dal, turmeric, salt, and stock, and bring to a boil. Add the besan and coconut, and cook for 15 to 20 minutes or until the dal and potato are cooked. |
|
5
Done
|
Pour into a strainer set over a bowl and ladle the liquid into individual soup bowls. |
