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LENTIL & SORREL SOUP
Spicy Soup With Red Gram And Sorrel
Indian Sorrel belongs to edible Hibiscus variety, differs in many aspects from the European Sorrel which is also known as Spinach dock (duck ?). Sorrel is said to be laxative and is supposed to contain oxalic acid which accounts for its taste. Now the Indian red sorrel is widely cultivated in many tropical and sub-tropical countries like Malaysia, Jamica and the US.
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250 Grams of Red gram (red lentil).
100 Grams of Tamarind.
3 Cups of Red Sorrel.
6 Spoons of Refined Oil.
12 Garlic cloves.
1 Cup Chopped onions.
1 Spoon Mustard seeds.
6 Lengthwise cut Green Chillies.
4 Whole Red Chillies.
1 Spoon Cumin seeds.
1 Spoon Turmeric powder.
Salt to Taste.
1 Bunch Curry Leaves.

 

Take two cups of water in a vessel and boil. Add red gram and turmeric powder and continue to cook until the lentil is cooked to a smooth dough. Soak the Tamarind in warm water for ten minutes, extract the pulp and save.

Chop the sorrel leaves into smaller bits and add to the cooking lentil dough. Mix well and add enough salt. Add the tamarind pulp also and continue to cook on low flame.

Add oil to a frying pan and heat. Add Green chillies, mustard seeds, cumin seeds, whole red chillies and the chopped onions. Mix well and finally add the curry leaves. Now transfer all these ingredients into the vessel in which the lentil-red gram dough is simmering. Add one and half cups of water, allow to simmer on low flame for about a couple of minutes more and put off the flame.

GOOD WITH RICE VARIETIES & PAN CAKES.




Preparation Time: 45 Minutes Serves:
Recipe Origin: India
Submitted by:
M.P.R. RADHAKRISHNA

India
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