Ingredients with Measurements:
- 1 cup red lentils
- 4 cups water
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- Salt to taste
- 2 tbsp coconut oil
- 2 green chilies, chopped
- 1 tomato, chopped
- 1 tbsp tamarind paste
- 1 cup coconut milk
- 1/4 cup fresh cilantro, chopped
Special equipment needed:
- Pressure cooker (optional)
Step-by-step instructions:
1. Rinse the lentils in cold water and drain.
2. In a pot, add the lentils, water, onion, garlic, turmeric powder, cumin powder, coriander powder, and salt.
3. Bring to a boil, then reduce heat to low and let it simmer for 30 minutes, or until the lentils are soft and fully cooked.
4. In a separate pan, heat the coconut oil over medium heat.
5. Add the green chilies and tomato, and sauté for 5 minutes.
6. Add the tamarind paste and coconut milk, and stir well.
7. Add the coconut milk mixture to the lentils and stir well.
8. Let it simmer for another 10 minutes.
9. Garnish with fresh cilantro and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
Simmer over low heat.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 280
Fat: 12g
Carbohydrates: 32g
Protein: 12g
Sodium: 250mg
Fiber: 10g
Sugar: 5g
Substitutions for ingredients:
- Red lentils can be substituted with yellow lentils or split peas.
- Coconut oil can be substituted with vegetable oil or ghee.
- Tamarind paste can be substituted with lemon juice or vinegar.
- Coconut milk can be substituted with heavy cream or yogurt.
Variations:
- Add diced potatoes or carrots for a heartier soup.
- Use different spices such as curry powder or garam masala for a different flavor.
- Add shrimp or fish for a seafood version.
Tips and tricks:
- Rinse the lentils well before cooking to remove any dirt or debris.
- If using a pressure cooker, cook the lentils for 10-15 minutes instead of 30 minutes.
- Adjust the amount of green chilies according to your spice preference.
- For a creamier soup, blend half of the soup in a blender and add it back to the pot.
Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with fresh cilantro.
Garnishes:
Fresh cilantro, chopped green onions, or lime wedges.
Pairings:
Serve with steamed rice or naan bread.
Suggested side dishes:
Cucumber raita, roasted vegetables, or a side salad.
Troubleshooting advice:
- If the soup is too thick, add more water or coconut milk.
- If the soup is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure to rinse the lentils well before cooking to remove any dirt or debris.
Food history:
Garudiya Dal is a traditional Maldivian soup made with lentils and coconut milk.
Flavor profiles:
This soup is creamy, spicy, and slightly tangy.
Serving suggestions:
Serve hot as a main dish or as a side dish with other Maldivian dishes.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Sri Lankan