Dal rasam – Indian Lentil Soup
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Swollen lentils cooked until tender with turmeric, mashed and returned to the water where they were cooked, seasoned with chilli, garlic, salt and cream, garnished with fried onions in butter before serving.
Ingredients:
Procedure:
1. Pour 1.5 litres of water over the lentils and leave to swell for 4 hours
2. Add turmeric and cook until lentils are soft, about 20 minutes
3. Drain the cooked lentils, put the water aside and mash them in a sieve with a fork
4. Put the mashed lentils back into the water in which they were cooked, add the grated garlic, salt, chilli and cook everything for a while
5. 6. Add cream and fried onions to the finished soup and serve warm.
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