هذا الحساء على الطراز الهندي له جودة دسم تقريبا بفضل العدس الأصفر. (إذا لم تتمكن من الحصول عليها ، قم بمبادلة البازلاء الصفراء ، وطهيها لمدة 10 دقائق أو أكثر).
المصدر: مارثا ستيوارت ليفنج ، نيسان / أبريل 2011
الوقت الكلي
الإعدادية
حصص
مكونات
للشوربة
للصلصة
الاتجاهات
ملاحظات كوك
هذا الحساء سميك بما فيه الكفاية للاستعمال مع papadums (المفرقعات الهندية) ، وعصي الكرفس ، أو رماح الخيار..
Translation: This Indian-style soup has a rich quality thanks to the yellow lentils. If you cant find them, substitute with yellow peas and cook for 10 minutes or more. Martha Stewart Living, April 2011. Total time: 2 hours and 15 minutes. Prep time: 25 minutes. Makes 4 servings.
Ingredients: For the soup: – 1 teaspoon of castor oil – 1 teaspoon of ground coriander seeds – 6 cups of vegetable stock – 1 1/2 cups of yellow lentils (12 ounces), rinsed well – Coarse salt
For the sauce: – 1 cup of fresh coriander – 1 tablespoon of fresh lemon juice – 2 teaspoons of castor oil – 2 teaspoons of finely grated fresh ginger
Directions: 1. Make the soup: Heat the oil and coriander in a medium-sized pot over high heat for one minute. Add the stock and lentils. Bring to a boil, then reduce the heat and simmer partially covered until the lentils are tender and most of the liquid is absorbed, from 40 to 50 minutes. Stir in 1 teaspoon of salt. 2. Meanwhile, make the sauce: In a food processor, pulse the coriander, lemon juice, oil, and ginger until the coriander is chopped. Serve the soup with the sauce.
Cooks Notes: This soup is thick enough to use with papadums (Indian crackers), celery sticks, or cucumber spears.
Sam
27.04.2023 @ 05:05
Translation: This Indian-style soup has a rich quality thanks to the yellow lentils. If you cant find them, substitute with yellow peas and cook for 10 minutes or more. Martha Stewart Living, April 2011. Total time: 2 hours and 15 minutes. Prep time: 25 minutes. Makes 4 servings.
Ingredients:
For the soup:
– 1 teaspoon of castor oil
– 1 teaspoon of ground coriander seeds
– 6 cups of vegetable stock
– 1 1/2 cups of yellow lentils (12 ounces), rinsed well
– Coarse salt
For the sauce:
– 1 cup of fresh coriander
– 1 tablespoon of fresh lemon juice
– 2 teaspoons of castor oil
– 2 teaspoons of finely grated fresh ginger
Directions:
1. Make the soup: Heat the oil and coriander in a medium-sized pot over high heat for one minute. Add the stock and lentils. Bring to a boil, then reduce the heat and simmer partially covered until the lentils are tender and most of the liquid is absorbed, from 40 to 50 minutes. Stir in 1 teaspoon of salt.
2. Meanwhile, make the sauce: In a food processor, pulse the coriander, lemon juice, oil, and ginger until the coriander is chopped. Serve the soup with the sauce.
Cooks Notes: This soup is thick enough to use with papadums (Indian crackers), celery sticks, or cucumber spears.