cumin powder - Travels for Taste

Tomato and Lentil Soup

March 8, 2014 by manjirichitnis 61 Comments

Sometimes the guilt of eating too many wrong things just gets to me and I need to balance the scales internally. This calls for a comforting and filling soupy treat with a pinch of something yum thrown in. Also, all those gorgeous cherry tomatoes and vine tomatoes sitting in my fridge were begging to used -asap or risk being dumped into my green food recycle bag. Thrifty that I am, I will not allow that to happen in my kitchen! And I always turn to my stored lentils for something comforting and homely.

This recipe is perfect for making ahead in a larger batch and freeze some for later.

Tomato and Lentil Soup

Manjiri Chitnis

Wholesome and delicious, this vegetarian and vegan friendly recipe is as easy on the tummy as it is on the pocket

5 from 7 votes

Print Recipe

Prep Time 15

Cook Time 25

Course Main Course

Cuisine Fusion Indian

Servings 2 people

Equipment

Pressure Cooker / Heavy-bottomed pan
Knife and chopping board
Kadhai or any pan
Potato masher or a large ladle
Blender / Mixer

Ingredients

3/4 cup Red Lentils/Masoor split without skin
1/4 cup Yellow Lentil/Moong – split without skin
4 – 5 medium-sized Tomatoes
1 pinch Asafoetida
2 Red Onions
5 – 6 Garlic cloves
2 tsp Coriander Powder
2 tsp Cumin Powder
½ Thum-sized Fresh Ginger – peeled
2-3 Cloves
1 tsp Pepper powder
Red chilli flakes – optional
3 large tbsp Oil for frying
1 tbsp oil for the tadka
Salt to taste

Instructions

Wash the lentil through a sieve and pressure cook – 3 whistles
Let the steam escape and then loosen cooker lid
Remove cooked lentils and allow to cool completely
If you are not a pressure cooker lover then cook the lentils in a big saucepan with exactly two times the water than the quantity of the lentils
Lentils cook quickly in a pan, cover and cook and keep an eye as water may boil over
Finely chop red onions chopped into long slivers
Chop the tomatoes into 4 pieces – just for ease of blending
In a kadhai or wok heat the 3 tbsp oil and deep fry the garlic chopped into fine strips
Add the red onions and sauté are absolutely crisp, the aroma is delicious
Puree the washed tomatoes with the deep-fried red onion and garlic (leave some for garnishing)
Use a potato masher ( or the back of a large ladle) and roughly squash the cooked and cooled lentils and mix them with the tomatoes puree
In the same kadhai/wok or pan used to fry the onions and garlic – heat about 1 to 1.5 tsp oil
Add asafoetida, whole cumin, coriander powder, cumin powder, red chilli powder, cloves
Sauté the spices in the oil for under a minute
Add the cooked lentils and tomato puree
Add water if the mixture is too thick
Cover and cook on a low flame for 5 -8 minutes
Season with salt as per taste
Garnished with the remaining crispy fried onion and garlic bits
Sprinkle some freshly cracked pepper
Serve hot
Best accompanied by hot buttered toast

Keyword Lentil soup

Wholemeal bread, a crusty baguette, or a soft cheesy loaf – all make for great accompaniments with this soup. Indulge yourself by adding a blob of butter on top of the soup before serving.

Chapali Kebab Recipe

March 3, 2014 by manjirichitnis 26 Comments

Succulent, melt-in-your-mouth meat that is a rich mix of flavours and a popular starter – Kebabs – I love sheekh kebabs the most, and close on their heels are Chapali Kebabs. I decided to do a taste experiment and used 500gm of lamb mince or kheema to make Chapali Kebabs using a packet shop bought ready to cook masala mixture and used the remaining 500gm of lamb mince to make the very same kebabs using a mixture of my own spices and homemade garam masala – oh yes I finally got around to making my own Garam Masala (recipe coming up this week with a huge surprise!)

But before I let you in on my easy peasy recipe, let us familiarise ourselves with a slice of history behind the dish (oh yes – every great recipe has a story!)

The word Chapli derives from the Pashto word Chaprikh which means flat. It is prepared as a flat and round mini pancake but fried like a fritter and is served with Naan.

Kebab (also kebap or kabab) is a Middle Eastern dish of pieces of meat, fish, or vegetables roasted or grilled on a skewer or spit originating in the Eastern Mediterranean and later adopted in Central Asia and by the regions of the former Mongol Empire and later Ottoman Empire, before spreading worldwide. Indian cuisine is widely influenced by the various rulers and dynasties that ruled and colonised India at various periods including the British Raj. The Mughal Empire has left a heavy influence on the food, culture, and tradition and is deeply woven into the fabric of society to create a new, beautiful, and modern-day cuisine that has been adapted, modified to the local taste, and is now our own.

In American English, kebab refers to shish kebab (Turkish: kebap) cooked on a skewer, whereas in Europe it refers to doner kebab, sliced meat served in a slice of pita bread. In the Middle East, however, kebab refers to meat that is cooked over or next to flames; large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for kebab is lamb, but depending on local tastes and religious prohibitions, other meats may include beef, goat, chicken, pork, or fish. Like other ethnic foods brought by travellers, the kebab has remained a part of everyday cuisine in most of the Eastern Mediterranean and South Asia.

Though traditionally these kebabs are large and very flat – almost as large as the palm of your hand, I wanted to make a smaller patty, easy to fry and serve as a starter and easy to pop in the mouth while wielding a chilled glass of wine don’t you think?