Soup “Masurdal” from red lentils

Soup “Masurdal” from red lentils – a detailed recipe cooking.

The author of the recipe is Wolfgang Pak, a professional chef, culinary writer

Time: 50 мин.Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

Lentil soup

• 2 tbsp. red lentils Masurdal
• 2 peeled seeds and chopped peppers jalapenos
• 3/4 Art. diced tomatoes
• 1/4 Art. ghee or ghee
• 1.5 tbsp. diced onions
• 2 tbsp. l chopped garlic
• 1 tbsp. l roasted and crushed cumin seeds
• 2 tbsp. l finely chopped ginger
• 2 tbsp. l seasonings Garam Masala (see ingredients below)
• 1 tbsp. l salt
• 1 tsp ground black pepper
• 1 tbsp. l Sahara
• 1 bay leaf
• 1/2 tbsp. l rice vinegar
• 8 tbsp. chicken broth

Garam Masala

• 1 tbsp. l black pepper peas
• 1/2 tbsp. l carnation buds
• 1 tbsp. l plus 1/2 tsp cardamom seed
• 3 tbsp. l cumin seeds
• 3 tbsp. l coriander seed
• 4 cinnamon sticks (8 cm.)
• 1/4 Art. dried red chili peppers
• 1/2 tbsp. l grated nutmeg

Recipes with similar ingredients: lentils, tomatoes, peppers jalapeno, ginger root, rice vinegar, ghee oil, garam masala, cumin, bay leaf, cloves, cardamom, coriander, nutmeg, cinnamon

Recipe preparation:

1. In a large thick-walled pan, heat the ghee and quickly, stirring, fry the onion until it is soft, but not browned. Add masurdal lentils, garlic, jalapenos, cumin, ginger, Garam masala, salt, pepper, sugar and bay leaf. Fry for 1-2 minutes, until the aroma of herbs and spices. Add the tomatoes and degass the pan with vinegar.
2. Pour in chicken stock, bring to a boil, then reduce heat and simmer at low boil, stirring occasionally, until soft lentils. Try and add spices: cumin, salt, pepper and sugar. Garam masala: Mix peas in a large pan black pepper, cloves, cardamom seeds, cumin seeds, seeds coriander, cinnamon sticks and dried chili peppers. Over medium heat fry them lightly, stirring constantly. Turn off the heat and add grated nutmeg. Transfer the fried spices to the kitchen combine and grind until powder is obtained. Sift it through fine mesh sieve. Allow to cool to room temperature. Keep in a sealed can. Use as needed.