Indian Red Lentil Soup "Masurdal"
Votes: 6
Time: 2 hours.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 273, total fat 8 G., saturated fats G., proteins 14 G., carbohydrates 37 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 273, total fat 8 G., saturated fats G., proteins 14 G., carbohydrates 37 G., fiber G., cholesterol mg, sodium mg, sugar G.
Indian red lentil soup "Masurdal" - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup red lentils (rinsed, soaked for 1 hour and strained)
- 1 large tomato, diced
- 2 cloves of garlic, thinly sliced
- 1 green serrano chili pepper, halved and seeded
- A 2.5cm piece of fresh ginger, peeled and finely chopped.
- 1 medium-sized onion, thinly sliced into half rings
- 2 tbsp. l. canola oil
- 1 teaspoon cumin seeds
- 1/2 tsp paprika
- 1/2 teaspoon turmeric
- Salt
- Honey
- Serving options: with chopped fresh cilantro, yogurt, lemon or lime wedges
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Recipes with similar ingredients: lentils, tomatoes, serrano pepper, ginger root, onions, garlic, cumin, paprika, turmeric, honey, yogurt, lemon, lime, cilantro
Cooking the dish according to the recipe:
- In a medium saucepan over medium heat, combine the lentils, garlic, chili pepper, ginger, onion, tomatoes, and enough water to cover the lentils. Bring the mixture to a boil, then reduce the heat and simmer until the lentils are tender, about 30-45 minutes, or until tender. Stir the cooked lentils.
- Heat oil in a small skillet over medium heat. Add the cumin seeds and sauté until they begin to sizzle and pop. Add the paprika and turmeric. Pour the flavored oil over the lentils (be prepared for it to sizzle vigorously). Stir, season with salt, and add a little honey. Ladle the soup into bowls, garnish with cilantro, top with yogurt, and serve with lemon or lime wedges.
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