Recipe: Dal Shorva (Creamy Lentil Soup with Caramelized Onion) (food processor)
SoupsDAL SHORVA
(CREAMY LENTIL SOUP WITH CARAMELIZED ONION)
1 1/2 cups red lentils
4 cups chicken broth or water
1/2 teaspoon ground turmeric
1 (1-inch) piece ginger root, peeled and chopped
2 tomatoes, chopped
1 cup milk
1 1/2 teaspoons salt (or to taste)
1/4 cup unsalted butter
1 yellow onion, finely shredded
1 teaspoon cumin seeds
Fresh-ground black pepper, to taste
1/4 cup chopped fresh cilantro, optional
Pick over the lentils, removing any stones or misshapen or discolored lentils. Rinse thoroughly and place in a nonreactive deep pot. Add the chicken broth or water, turmeric, ginger and tomatoes; bring to a boil. Reduce the heat and simmer, uncovered, 25 minutes until the lentils are soft.
Remove from the heat and, working in batches, puree in a food processor fitted with the metal blade or blender until smooth.
Return the soup to the pot, stir in the milk and salt and heat until piping hot. Simmer gently over low heat while you finish the recipe.
In a skillet over high heat, melt the butter. Add the onions and cumin and cook, stirring occasionally, 5 minutes until the onions are brown.
TO SERVE:
Ladle the soup into warmed bowls and sprinkle generously with black pepper. Divide the onion mixture among the bowls, sprinkle with cilantro, if desired, and serve at once.
Servings: 6
Adapted from source: Savoring India Julie Sahni
(CREAMY LENTIL SOUP WITH CARAMELIZED ONION)
1 1/2 cups red lentils
4 cups chicken broth or water
1/2 teaspoon ground turmeric
1 (1-inch) piece ginger root, peeled and chopped
2 tomatoes, chopped
1 cup milk
1 1/2 teaspoons salt (or to taste)
1/4 cup unsalted butter
1 yellow onion, finely shredded
1 teaspoon cumin seeds
Fresh-ground black pepper, to taste
1/4 cup chopped fresh cilantro, optional
Pick over the lentils, removing any stones or misshapen or discolored lentils. Rinse thoroughly and place in a nonreactive deep pot. Add the chicken broth or water, turmeric, ginger and tomatoes; bring to a boil. Reduce the heat and simmer, uncovered, 25 minutes until the lentils are soft.
Remove from the heat and, working in batches, puree in a food processor fitted with the metal blade or blender until smooth.
Return the soup to the pot, stir in the milk and salt and heat until piping hot. Simmer gently over low heat while you finish the recipe.
In a skillet over high heat, melt the butter. Add the onions and cumin and cook, stirring occasionally, 5 minutes until the onions are brown.
TO SERVE:
Ladle the soup into warmed bowls and sprinkle generously with black pepper. Divide the onion mixture among the bowls, sprinkle with cilantro, if desired, and serve at once.
Servings: 6
Adapted from source: Savoring India Julie Sahni
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Soups
Soups
- Chickpea Soup with Spinach and Parmesan Cheese
- Minted Sweet Pea and Spinach Soup (served hot or cold (blender or food processor
- Martha Washington Crab Soup from 1939
- Pork Minestrone Soup (using cooked pork roast)
- Forgotten Minestrone (crock pot)
- Watercress Soup with Shrimp and Article: Soups Are Welcome Year Round
- Quick and Easy Vegetable Beef Soup
- Spicy Vegetable-Beef Soup (using pickling spice)
- Beans and Greens Soup
- Minestrone (Hunt's Tomato Paste, Let's Cook Italian)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute