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Indian Vegetable Soup ( Soups / Vegetables / Indian )
1 onion, peeled and roughly chopped
1 large carrot, roughly chopped
3 small potatoes, peeled and roughly chopped
2 cloves garlic, peeled and halved
2" ginger, peeled and chopped
2 tbsp vegetable oil
1 cinnamon stick
1 tsp each, coriander and cumin seeds
turmeric powder, a pinch
75 masoor dal
25 gms tur dal
25 gms channa dal
1 vegetable stock cube dissolved in 600 ml water (you may also use chicken stock cube... but then it is a vegetable soup!!!)
4 tbsp coconut powder dissolved in 400 ml water
(for the seasoned oil: 3 tbsp vegetable oil + 1 clove garlic, sliced + mustard seeds, a pinch)

Put all the vegetables and oil in a pan and cook for five minutes. Add the spices and cook for 2 minutes more, then add the three dals and remaining ingredents with salt and pepper to taste. Bring to a boil, cover and simmer till potatoes are cooked well. Puree in a blender, return to the pan and add salt/pepper if necessary. Add a little water if the soup is too thick. To serve, heat oil with garlic and mustard seeds and cook for a couple of minutes. Ladle the soup into bowls and drizzle with this seasoned oil. Serve with a warm bread.