Arusuvai Arangam Arambam (Page 4)

LENTIL  SOUP

2  tbs  oil

3  pips  garlic  chopped

1  tbs  ginger  chopped

3  tbs  red  onion  chopped

1  tsp  cumin  seeds

1  cup  tomatoes  chopped

  1 cup  diced  carrots

1  tbs  garam  masala  powder

  1/4 tsp  tumeric  powder

Little  pepper  powder

Salt  to  taste

1  cup  brown  lentils

6  cups  of  water.

Lime  juice  to  taste

Little  coriander  leaves.

Method:

Add  oil,  add  in  the  chopped  garlic,  ginger  and  onions.

Saute  well,  add  in  the  cumin  seeds,  stir  fry  well.

Add  in  the  chopped  tomatoes ,  carrots and  stir  fry  well.

Now  add  in  the  tumeric  powder,  and  garam  masala  powder.

Stir  well,  add  in  the  salt ,  pepper  powder   and cleaned  lentils.

Add  in  6  cups  of  water  and  let  it    simmer  for  about  25  minutes.

When  the  lentil  is  cooked  remove,  add  in  lime  juice  to  taste

   Garnish  with  coriander  leaves.

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INGREDIENTS:

1. Carrot – 1 large

2. Raw banana (Valakkai) – 1 medium size

3. Beans – 10 to 12

4. Brinjal – 1 large or 2 small

5. Yam (karunai kilangu) – kg

6. Cluster beans (Kothavarangai) – 100gms

7. Drumstick – 1

8. Mango (raw) – 1 medium side

9. Curry leaves – 1 twig

10. Tamarind pulp – 2 tbsp (extract the tamarind pulp by soaking tamarind in 4 tbsp of water for 15 to 20 mins) or Yoghurt – cup (optional)

11. Corriander leaves

To Grind:

1. Cumin seeds – 5 tsp,Turmeric powder – 1 tsp, Chilli powder – 1 tsp, Grated coconut – cup or 7 tbsp, 5. Garlic – 7 to 10 pods, Green chilli – 6 or 8 pods

PREPARATION:

1. Toss all the vegetables in a basin of water, soon after cutting them.

2. Heat oil in a pan and splutter 1 tsp of cumin seeds and curry leaves.

3. Add all the vegetables to it along with salt and 1/2 cup water.

4. Cook the vegetables with the lids on, in medium flame.

5. Grind together the grated coconut, green chillies, garlic and cumin seeds and keep it aside.

6. When the vegetables are half cooked, add the ground mixture and the tamarind pulp and stir it up.

7. Allow it to cook until the vegetables are cooked and have a thick consistency.

8. Check for salt and remove from fire.

9. Serve hot with rice or dosa.

1. If you prefer to add Yoghurt, add it after the vegetables are cooked. Do not allow it to boil along with yoghurt.