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LENTIL SOUP WITH COCONUT FROM INDIA
INGREDIENTS FOR 4 PERSONE:
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• 125 grams of lentils Dhal |
• un paio di pomodori |
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• 1 onion |
• various spices (cumin, turmeric, chilli, coriander)
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• 1 teaspoon of extra virgin olive oil / or ghee |
• 1 fresh ginger |
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• 1 potato |
• a couple of tablespoons of dehydrated coconut |
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• a couple of tomatoes |
• salt |
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• 1/2 a savoy cabbage |
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PREPARATION:
1.) boil the lentils “al dente”, then drain them
2.) Heat up apart the oil with the chopped onion, the chopped fresh ginger, the potato and the diced tomatoes.
3.) Add 2 teaspoons of ground coriander, one of cumin, half of turmeric, hot pepper to taste and a couple of large spoons of dehydrated coconut.
4.) After blasting everything for about 8/10 minutes, add the lentils previously boiled, half a liter or a little more of water, the cabbage in chunks and season with salt.
5.) The lentil soup will be ready when the lentils start to flake.
6.) Season with fresh coriander and decorate with a little bit of coconut milk.
INGREDIENT GUIDE:
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2148 ITS Split lentils Masoor Dal 1 kg |
0315 HEERA Butter Ghee 500 gr |
2169 ITS Whole cumin 100 gr |
1549 ITS COLOMBO Unroasted chili powder 100 gr |
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0645 ITS Coriander seeds 100 gr |
2266 ITS COLOMBO Desiccated Coconut 250 gr |
