2020-08-13 / test@t

Mazur dal, lentil soup with rice

In India dalom called a variety of types of legumes: lentils, beans, peas - shelled and most often chopped. Actually, the word itself comes from the Sankrit verb "dal" - to split. There are many dal dishes that Indians eat for breakfast, lunch and dinner. And, as a rule, they are served or cooked with rice. It is believed that when dal is eaten along with other protein-rich foods, including rice, the protein is absorbed much better.

Ingredients

180 g of basmati rice
180 g red lentils
2 large tomatoes
2 large onions
3 cloves of garlic
1 small red chili
2 stalks of green onions
20 g of ghee
9 g ground turmeric
18 g ground cumin
9 g ginger powder
salt to taste

STEP-BY-STEP COOKING RECIPE

Step 1

Rinse the rice, soak in cold water for 30 minutes. Chop the onion, garlic, ginger and chili. Finely chop the tomatoes and green onions. Leave some tomatoes, green onions and chili for serving. Fry half of the onion, the white part of the green onion, 1 clove of garlic and the remaining chili in hot oil over medium heat, stirring occasionally, for 5 minutes. Add the tomatoes, turmeric, cumin and ginger powder and cook for another 5 minutes.

Step 2

Add lentils to a large saucepan, add 3 cups of water, add remaining onion and garlic. Bring to a boil and simmer over low heat, covered, for 15 minutes.

Step 3

Throw the soaked rice on a sieve, put in a saucepan, pour a lot of boiling salted water, boil until tender, about 15 minutes, then fold on a sieve, transfer back to the pan and keep warm.

Step 4

Transfer half of the soup to a blender, puree and return to the saucepan. Add the sautéed onion and garlic, stir and bring to a boil again, immediately remove from heat and season with salt to taste. Divide the rice into bowls, add the soup, top with the preserved vegetables.

Preparation time

40m

Cooking time

20m

Servings

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