Ingredients with Measurements:
- 2 large potatoes, peeled and diced
- 1 cup red lentils
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon tomato paste
- 2 tablespoons dhansak masala
- 1 teaspoon turmeric
- 4 cups vegetable broth
- 2 tablespoons oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Heat oil in a large pot over medium heat. Add onion, garlic, and ginger and cook until softened.
2. Add dhansak masala, turmeric, and tomato paste and cook for 1-2 minutes until fragrant.
3. Add diced potatoes, lentils, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until potatoes and lentils are tender.
4. Use an immersion blender to blend the soup until smooth, or transfer to a blender and blend in batches.
5. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 6g
Carbohydrates: 40g
Protein: 10g
Fiber: 10g
Substitutions for ingredients:
- Red lentils can be substituted with yellow lentils or split peas.
- Dhansak masala can be substituted with curry powder or garam masala.
Variations:
- Add diced carrots or sweet potatoes for extra sweetness.
- Top with chopped cilantro or a dollop of yogurt for added flavor.
Tips and tricks:
- Soak lentils in water for 30 minutes before using to reduce cooking time.
- Use an immersion blender for a smoother texture.
- Adjust the amount of dhansak masala to your preferred level of spiciness.
Storage instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating instructions:
Reheat on the stove over medium heat until heated through.
Presentation ideas:
Serve in a bowl with a dollop of yogurt and a sprinkle of chopped cilantro.
Garnishes:
Chopped cilantro, yogurt, or sliced green onions.
Pairings:
Naan bread or rice.
Suggested side dishes:
Cucumber salad or roasted vegetables.
Troubleshooting advice:
If the soup is too thick, add more vegetable broth or water to thin it out.
Food safety advice:
Make sure to cook lentils and potatoes thoroughly to avoid any potential foodborne illnesses.
Food history:
Dhansak is a popular Indian dish that originated in the Parsi community of India. It is traditionally made with meat, lentils, and vegetables.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve as a main dish with naan bread or rice.
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Region: Indian