Sunday, October 3, 2010

Split Pea and Bottle Gourd Soup

Channa dhal also known as bengal gram gives a fabulous nutty taste; best for spicy stew type dishes like this...

Serves 2-3

100g yellow split peas washed
1 cube vegetable stock
2 tbsp vegetable oil
1 green chili chopped
1 onion chopped
1 tbsp minced garlic and ginger
6 curry leaves
1 tbsp curry powder
1 tbsp chili powder
1 tbsp turmeric powder
200g bottle gourd diced
1 tbsp tamarind paste
2 tomatoes chopped
Salt to taste
Coriander leaves for garnishing


Heat oil in a large pan, stir fry chopped onion, garlic, green chili, curry leaves, tomatoes, turmeric, chili and curry powder for 2 minutes.

Add one bowl of water, soup cube, tamarind paste, yellow split peas and boil for 15 minutes till split peas are tender.

Add bottle gourd and salt stir and cook for 5 more minutes.

When soup is simmering serve in bowls and garnish with coriander.

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