A scrumptious Mixed Lentil Soup made from varieties of lentils (also called ‘dal’) combined with amaranth leaves. A great bowl of goodness to have for dinner doesn’t need any special preparations.
Equipment
- pressure cooker
Ingredients
- 1/4 cup of each: red lentils, green gram, yellow lentil, black gram
- 1 large tomato chopped
- 1 large cup chopped amaranth leaves
- 3-4 cloves garlic minced
- 1 inch ginger minced
- 2-3 black cloves
- 2 tsp cumin seeds
- 1 tbsp ghee
- 1 onion chopped
- 1 tsp whole black pepper
- Salt to taste half lemon’s juice
- 3 cups water
Instructions
- Wash and boil the lentils in pressure cooker along with minced ginger, 2 pods of garlic, tomato, cloves, black pepper, cumin, ghee and salt and about 3 cups of water. Add water as per preferred consistency, it tastes better when kept thick.
- Keep the flame medium for 10 mins then at slow for about 20 mins to get a thick soup.
- In a separate pan, heat 1/2 tsp ghee, fry remaining minced garlic and onions until they start to caramelise.
- Add amaranth leaves, salt then stir fry for 5 mins, when the leaves turn darker and shrink, turn off the heat and cover.
- Mix cooked amaranth leaves into boiled lentils, mash it all well and enjoy. You can top it with more butter and lemon juice to enhance taste.
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