1/8 of a cup of lentils (i used moong dal, i think, but i'm not sure)
1 cup water
1/2 a teaspoon of turmeric powder
1 teaspoon of minced garlic
1/4 of a medium red pepper
1 small tomatillo (i think the tomatillo is my new favourite fruit, love the tartness and fresh hit)
1/2 a cup of storebought coleslaw mix (which is basically shredded cabbage, carrots and suchlike from a bag, without the dressing of course)
1/2 a cup of peas
1 inch of ginger
1 teaspoon of cumin
1 dried chile de arbol
1/2 a teaspoon of ghee
right. the aroma of this thing is unbelievable. needless to say, i ate it all before i thought to take a picture or record the recipe. the tomatillo i think really holds this together. but i'm not sure if i should call this soup. none of the usual diced onions, carrots and celery business here. but i think this tastes better than any of those kinds of soup. the coleslaw mix adds the bulk and crunch and makes a whole meal out of it.
anyway, method:
wash lentils, add water and turmeric and bring to a boil. let simmer for 10 minutes. add garlic and peas. i use frozen peas, directly thrown into the pot without thawing, and i like them soft and buttery, hence their addition so early to the pot. after the water's come to the boil again, the peppers, tomatillo, and coleslaw mix go in. at this point, i'll whisk everything together and cover the pot, turning the flame down and wait till the lentils are almost done. say about 10-15 more minutes. i''l then add the ginger, and instead of doing a chhownk seperately, because i just can't be arsed, i just splonk the frozen solid ghee at the centre of the bubbling goodness, wait for it to melt, and then add the cumin and crushed chile de arbol in the little pool of melted ghee. when the ghee too has heated through and started simmering and i can smell the cumin and chile cooking, i whisk the little pool of spice into the rest of the soup, salt the whole thing, and switch off the flame. unbelievable yumminess.
edit:
picture. leftover yumminess.
1 cup water
1/2 a teaspoon of turmeric powder
1 teaspoon of minced garlic
1/4 of a medium red pepper
1 small tomatillo (i think the tomatillo is my new favourite fruit, love the tartness and fresh hit)
1/2 a cup of storebought coleslaw mix (which is basically shredded cabbage, carrots and suchlike from a bag, without the dressing of course)
1/2 a cup of peas
1 inch of ginger
1 teaspoon of cumin
1 dried chile de arbol
1/2 a teaspoon of ghee
right. the aroma of this thing is unbelievable. needless to say, i ate it all before i thought to take a picture or record the recipe. the tomatillo i think really holds this together. but i'm not sure if i should call this soup. none of the usual diced onions, carrots and celery business here. but i think this tastes better than any of those kinds of soup. the coleslaw mix adds the bulk and crunch and makes a whole meal out of it.
anyway, method:
wash lentils, add water and turmeric and bring to a boil. let simmer for 10 minutes. add garlic and peas. i use frozen peas, directly thrown into the pot without thawing, and i like them soft and buttery, hence their addition so early to the pot. after the water's come to the boil again, the peppers, tomatillo, and coleslaw mix go in. at this point, i'll whisk everything together and cover the pot, turning the flame down and wait till the lentils are almost done. say about 10-15 more minutes. i''l then add the ginger, and instead of doing a chhownk seperately, because i just can't be arsed, i just splonk the frozen solid ghee at the centre of the bubbling goodness, wait for it to melt, and then add the cumin and crushed chile de arbol in the little pool of melted ghee. when the ghee too has heated through and started simmering and i can smell the cumin and chile cooking, i whisk the little pool of spice into the rest of the soup, salt the whole thing, and switch off the flame. unbelievable yumminess.
edit:
picture. leftover yumminess.
0 comments:
Post a Comment