Wednesday, June 30, 2010

Katen Joshi - Burmese Lentil Soup

This is a simple red lentil soup from Burma.On googling for Burmese soup I came across mostly non veg versions though meatless works fine here and have adapted my recipe from here and here. A simple filling soup to which you can also add meat substitutes or nothing other than lentils.

Ingredients:
Red Lentil: 1/2 cup
Vegetable oil:1-2 tbsp
Ginger: 1 small piece minced/crushed
Garlic: 1 big clove minced/crushed
Turmeric: 1/4 -1/2 tsp
Water: as needed to cook the lentils
Salt,Pepper: as per taste

Garnish:
Crisp Fried Shallots/chopped onion and ground sesame seeds
Hot green chillies in vinegar

Preparation:
Wash,pick and clean the lentils. Heat oil in a deep pan and add crushed ginger and garlic and turmeric and saute till the raw smell goes for a minute or two.Add the cleaned lentils and water needed to cook it and bring to a boil.Reduce to a simmer and let it cook till a soupy consistency is reached.Add salt and pepper to taste.Serve topped with your choice of garnish.

I prefer chillies in vinegar.For this you chop/slice the green chillies and soak it in white vinegar for atleast 1 hour.The soup or dal as we call here is simple and similar to the daily dal here.The garnish makes all the difference.So unlike other dishes, the garnish is important here and a must.I tried both the garnishes and I prefer chillies in vinegar.Do refere the second recipe source here for more garnish options.

This simple soup again goes to AWED:Burma at Swathi's,an event by DK.The soup made of lentils also graces MLLA:24 at Diana's Spanish Kitchen in Iowa,an event by the wellseasoned cook Susan.

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