Description
You've mastered the trick with a pan and spices? Then in the battle! The number of grains and spices, adjust to your taste. For example, if you like it hot, add more ginger and Cayenne pepper. I suggested the ratio of water and cereals to the end, the soup is thicker than average. If you want the taste of the soup turned out richer, then add the roasted carrots and celery – a versatile combination for similar dishes. Just add them before you pour in the soup oil with spices.
Ingredients
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Lentils
200 g
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Chickpeas
100 g
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Melted butter
2 Tbsp
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Zira
1 tsp
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Mustard
1 tsp
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Ginger
2 Tbsp
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Garlic
2 tooth
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Turmeric
0.5 tsp
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Curry
1 tsp
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Garam masala
1 tsp
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Water
6.5 cup
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Pepper Cayenne
Cooking
Chickpeas soak overnight in cold water. Rinse and boil until soft.
Drain the chickpeas then place in a bowl.
Red and black lentils, rinse and boil in 6.5 cups of water on medium heat. When it is almost done, add pre-boiled chickpeas.
Grate on a fine grater ginger root.
While lentils and chickpeas cook until ready, put on medium heat the pan and melt the butter.
Add cumin seeds and mustard. When the seeds begin to splutter, add finely chopped garlic and ginger and fry a little. Then add curry, turmeric and masala. Fry the spices, stirring intensively, and 10 sec. and then pour into the pot of soup. Add salt and cook for another 2 min.
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