Five Dhal Soup - Indian Legume Soup
Ingredients
3 tbsp Mung beans
1 tsp Salt
3 tbsp Pigeon peas
4 oz Fresh spinach
3 tbsp Yellow split peas
2 tsp Whole cumin seeds
3 tbsp Green split peas
2 tsp Minced green chilies
3 tbsp Chick peas
|
1 Bay leaf
7 cups Stock
1/8 tsp Asafetida (herb)
1 tsp Turmeric powder
1/4 tsp Cayenne Pepper
1 tbsp Coriander
1/2 tsp Garam masala (hot mixed spice)
1 tbsp Shredded Ginger root
2 tbsp Chopped Coriander
3 tbsp Clarified Butter (Ghee) |
Directions
1. Sort & wash the legumes. Combine in a bowl and soak in hot water for 1 hour.
Drain.
2. Combine the legumes with the stock, turmeric, coriander, ginger root & 1 tbsp
of the Clarified butter in a large pot. Bring to a boil and simmer covered for 1 1/2
hours. Stir occasionally.
3. Remove the pot from the heat, add the salt and beat with a whisk (or blender) till the
soup is quite smooth. Add the coarsely chopped spinach and cook gently for
10 minutes.
4. Heat the reamining Clarified butter. When hot, add the cumin and chilies. Fry for 20
seconds then add the bay leaf, asafetida and cayenne pepper.
5. A few seconds later, add 3 tbsps water. Cook for a minute or so and then pour into the soup.
6. Sprinkle in the garam masala (hot mixed spice) with coriander and serve.
Moroccan soup - Morocco
Ingredients
1 lb lamb, cut into small cubes
1 tsp turmeric
1 tsp cinnamon
1/4 tsp ginger
2 tsps butter
3/4 cup chopped celery and leaves
2 onions, chopped
1/2 cup parsley and cilantro, chopped
1 2-lb. can of tomatoes, chopped
3/4 cup lentils
1 cup chickpeas (alternatively may use canned chickpeas)
1/4 cup fine soup noodles
2 eggs, beaten with the juice of 1/2 lemon
1 tsp pepper
salt (to taste)
Directions
1. Put the lamb, spices, butter, celery, onion, and parsley/cilantro in a large soup pot and stir over a low heat for 5 minutes.
2. Add the tomato pieces, and continue cooking for 10-15 minutes. Salt lightly.
3. Add the juice from the tomatoes, 7 cups of water, and the lentils. Bring to a boil, then reduce heat, partially cover, and simmer for 2 hours.
4. When ready to serve, add the chickpeas and noodles and cook for 5 minutes.
5. With the soup at a steady simmer, stir the lemony eggs into the stock with a long wooden spoon. Continue stirring slowly, to create long egg strands and to thicken the soup.
6. Season to taste. ladle into bowls and dust with cinnamon.
Harira - Middle-eastern soup
Ingredients
1 each large bunch fresh coriander, and parsley
8 cups chicken or vegetable stock
1 cup green or brown lentils
1 can (19 oz) chickpeas, drained, and rinsed
2 can (each 19 oz) tomato, drained, and chopped
2 onion, chopped
2 tsps cinnamon
1 tsp each ground cumin, ground ginger, turmeric, and pepper
1/4 cup lemon juice
2 tbsp extra virgin olive oil
Garnish
1 tbsp cinnamon
1 lemon, thinly sliced
12 pitted dates, halved
Directions
1. Chop 1/4 cup each of the coriander and parsley; set aside. Tie together remaining coriander and parsley and place in large saucepan. Add stock and bring to boil.
2. Reduce heat to low; cover and simmer for 15 minutes. Discard herb bundle. Add lentils; cover and simmer for 15 minutes.
3. Add chickpeas, tomatoes, onions, cinnamon, cumin, ginger, turmeric and pepper; cover and simmer for 30 minutes.
4. In food processor or blender, pur�e 3 cups of the soup. Return to pot and heat through. Stir in lemon juice, oil and reserved chopped herbs.
5. Garnish: Ladle soup into bowls. Sprinkle with cinnamon; top with lemon slices and dates.
6. A Traditional Soup eaten in Ramadan