After a week of sunshine here in Friuli, is being ugly again, and I'm also a bit 'cool. : O (We wanted something hot and spicy to warm the belly. Leafing through the various cookbooks I got the idea to make this dish. The base is a dahl Indian spiced lentil soup, which can be more or less dense. The original version uses different types of spices to make my life less complicated, I replaced it with the garam masala is a mixture that contains about all spices in the recipe that I read! I was smart, eh? O)) In the end, out of respect for the Indians, it would be better to give another name for this cream! : O))
for 2 people:
2 cups of coffee red lentils
1.2 liters of water
1 shallot, diced 1
small carrot, diced ( Optional, only she was lying in the fridge!)
a bit of ' garlic, minced 1 cm
ginger, peeled and sliced \u200b\u200b
1 teaspoon garam masala
1 tsp turmeric powder 2 tbsp
natural yogurt
few blades of chives
mustard oil (or peanut)
salt pepper
low heat, heat a bit 'of oil in a thick-bottomed saucepan and saute garlic, onion and ginger.
When they are shiny and fragrant, add the garam masala and then lentils. Toast lightly.
Pour the water and raise the heat. Cook for about 25-30 minutes, until lentils are undo and the soup has a creamy consistency.
Remove the pieces of ginger and add salt, pepper and turmeric, then mix. But remember, when cooking the vegetables, add salt only at the end!
At this point, if you wish, you can also whip the cream with a blender for a more velvety texture.
Serve warm with a spoonful of yogurt and chives. Better still if you have the Indian bread (naan ) to make "foot"!
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