Indian Red Lentil Soup
INGREDIENTS:
1 ts Vegetable oil
2 tb Channa dahl
2 tb Urad dahl; (white gram
-beans)
15 Dry small red chile pods
1/2 ts Asafetida
2 tb Sesame seeds
1/2 ts Salt; or to taste
1 1/2 tb Brown sugar
1 ts Vegetable oil
2 tb Channa dahl
2 tb Urad dahl; (white gram
-beans)
15 Dry small red chile pods
1/2 ts Asafetida
2 tb Sesame seeds
1/2 ts Salt; or to taste
1 1/2 tb Brown sugar
1. Heat the 1 t oil in a wok or heavy skillet over medium heat for 3 minutes. Add the urad and channa dahl and chiles. Fry stirring constantly until the beans begin to turn color, about 3 minutes.
2. Stir in the asafetida and sesame seeds. Continue frying until the contents of the pan are nicely browned and smell roasted, about 3 minutes. Turn off the heat, transfer mixture to a plate and cool completely. Blend in the sugar and salt. Grind the mixture to a powder using a coffee grinder (my preferred method), or a large mortar and pestle or spice mill. The powder should be neither coarse, nor as fine as flour; it should have a grainy texture. This mixture stays fresh indefinitely if stored in an airtight container in a cool place. Optionally, just before serving, blend a little oil into as much powder as you might use to make a sauce.
Busted by Christopher E. Eaves cea260@airmail.net
NOTES : The following spicy powder is extremely hot, but very tasty and addictive. I find myself eating it plain, unable to stop--but I'm a strange one. The recipe comes from Julie Sahni's Classic Indian Vegetarian and Grain Cooking. Some of the ingredients are specialized; you'll have to get them from an Indian foods store
2. Stir in the asafetida and sesame seeds. Continue frying until the contents of the pan are nicely browned and smell roasted, about 3 minutes. Turn off the heat, transfer mixture to a plate and cool completely. Blend in the sugar and salt. Grind the mixture to a powder using a coffee grinder (my preferred method), or a large mortar and pestle or spice mill. The powder should be neither coarse, nor as fine as flour; it should have a grainy texture. This mixture stays fresh indefinitely if stored in an airtight container in a cool place. Optionally, just before serving, blend a little oil into as much powder as you might use to make a sauce.
Busted by Christopher E. Eaves cea260@airmail.net
NOTES : The following spicy powder is extremely hot, but very tasty and addictive. I find myself eating it plain, unable to stop--but I'm a strange one. The recipe comes from Julie Sahni's Classic Indian Vegetarian and Grain Cooking. Some of the ingredients are specialized; you'll have to get them from an Indian foods store