Ingredients with Measurements:
- 1 cup split red lentils
- 4 cups water
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tomatoes, chopped
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon salt
- 4 pointed gourds, peeled and chopped
- 2 cups vegetable broth
- 1 tablespoon lemon juice
- 2 tablespoons chopped cilantro
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Rinse the lentils in a strainer under running water until the water runs clear.
2. In a large pot, bring the water and lentils to a boil. Reduce heat and let simmer for 20 minutes or until the lentils are tender.
3. In a separate pan, heat the oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
4. Add the onion and garlic and cook until the onion is translucent.
5. Add the tomatoes, turmeric, coriander, cumin, and salt. Cook until the tomatoes are soft and the mixture is fragrant.
6. Add the pointed gourds and vegetable broth to the pot with the lentils. Bring to a boil, then reduce heat and let simmer for 15 minutes or until the pointed gourds are tender.
7. Use a blender or immersion blender to blend the soup until smooth.
8. Stir in the lemon juice and cilantro. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Simmer on low heat
Serving size:
4 servings
Nutritional information:
Calories: 235
Fat: 7g
Carbohydrates: 34g
Protein: 11g
Fiber: 12g
Substitutions for ingredients:
- Split red lentils can be substituted with yellow lentils or mung beans.
- Vegetable broth can be substituted with chicken or beef broth.
- Pointed gourds can be substituted with zucchini or squash.
Variations:
- Add diced potatoes or carrots for extra vegetables.
- Add a dollop of plain yogurt on top for a creamy texture.
- Add a pinch of cayenne pepper for extra spice.
Tips and tricks:
- Rinse the lentils thoroughly to remove any dirt or debris.
- Use a blender or immersion blender to blend the soup until smooth.
- Adjust the salt and spices to taste.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a bowl with a garnish of chopped cilantro on top.
Garnishes:
Chopped cilantro, plain yogurt, or croutons.
Pairings:
Serve with a side of naan bread or a salad.
Suggested side dishes:
Naan bread or a mixed green salad.
Troubleshooting advice:
- If the soup is too thick, add more water or vegetable broth to thin it out.
- 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 thoroughly before cooking.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Pointed gourd, also known as parwal, is a popular vegetable in Indian cuisine. Lentils are a staple in many cultures and are a great source of protein and fiber.
Flavor profiles:
This soup has a mild and slightly sweet flavor from the pointed gourds, with a hint of spice from the cumin and coriander.
Serving suggestions:
Serve hot as a main dish or as a side dish with a meal.
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Region: Indian