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Andy Broad
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2/3/2009 10:09:26 AM
---- Updated 2/3/2009 10:12:10 AM
Soup of the day...
It just struck me that we hadn't had a good food topic on here for ages...
Here my recipe for the gram dahl soup I mention on Sam's goodstuff thread.
Gram Dahl
Soak a cup of Gram dahl (yellow split chick peas, aka channa dahl, cook books will tell you that yellow split peas are a substiture but they are aren't!) overnight in planty of water. If you can soak for a full 24 hours all the better.
Drain and then place in a pot with fresh water, bring to boil and simmer for 25 minutes or untill soft but not completely mushy. Remove any froth that builds up with a slotted spoon. (and it will).
In a heavy iron pan (or similar) dry fry a generous pinch on cumin seeds till you can smell them, then add some oil. Fry till the seeds start jump and pop, don't let them burn. One minute or so is all it takes.
Add a chopped onion (or two if small) and fry gently till soft and golden. Add some chilli flakes, and four cloves of chopped garlic. Fry till the garlic is cooked. Add the gram dahl into the mix (watch out for spiting if the dahl is still hot) add water to bring back to a soupt consistancy. Add a generous pinch of methi (fenugreek leaves) and simmer for quarter of an hour till the dahl have started to break down and form their own 'sauce'.
Server with a garnish of "herb salad" (rocket leaves, lambs lettuce, baby spinach, that kind of thing.)
Serves one. Scale up to serve a whole band.
Should insert a picture here, but I ate allready....
Favourite soup recipes anybody?
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Eaglehead
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2/3/2009 10:19:45 AM
Whilst we're putting the rock 'n' roll aside for a moment and getting all domesticated like... Here's one for ya. Not a soup - but a good filling cheapy that's real tasty:
PASTA WITH SICILIAN LENTIL SAUCE
(Pasta Lenticche)
Serves: 6 or more
This is a most filling pasta dish, but even so, it’s very low in fat.
• 3/4 cup brown or green lentils
• 12 ounces penne or ziti
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 3 to 4 cloves garlic, minced
• 1 medium green bell pepper, diced
• 1 cup sliced white or crimini mushrooms, optional
• 28-ounce jar good-quality marinara sauce
• 16-ounce can diced tomatoes
• Salt and freshly ground black pepper
• Grated fresh Parmesan or Parmesan-style soy cheese for topping, optional
Rinse the lentils and combine them in a small saucepan with 1 1/2 cups water. Slowly bring to a simmer, then simmer very gently, covered, for 30 to 40 minutes, until they are tender but still hold their shape. Drain any excess water. This step can be done ahead of time.
Cook the pasta in plenty of rapidly simmering water until al dente, then drain.
Heat the oil in a large saucepan. Add the onion and garlic and sauté over medium-low heat until the onion is translucent. Add the bell pepper and optional mushrooms continue to sauté until the onion is golden.
Stir in the cooked lentils and marinara sauce. Slowly bring to a simmer, then simmer gently, covered, for 10 minutes.
Combine the lentil sauce with the cooked pasta in a large serving container and toss together thoroughly. Season to taste with salt and pepper and serve, passing around Parmesan cheese for topping, if desired. I adds a little chopped green chilli to give it a zing!
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Kevin White
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2/3/2009 10:20:57 AM
They both sound delicious!
It reminds me I haven't had lunch yet, and I'm getting really hungry.
K-
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The Man With No Band
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2/3/2009 10:22:16 AM
Where's the BEEF ? ...
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Eaglehead
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2/3/2009 11:00:59 AM
Sam - dunno but I expect someone here will have an issue with it - lol
ha ha ha!
; )
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Andy Broad
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2/3/2009 12:56:50 PM
---- Updated 2/3/2009 12:59:15 PM
BEEF? Lentlis Rule OK!
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Andy Broad
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2/3/2009 12:58:40 PM
My variation on that pasta dish leaves out the tomato sauce! Haven't done it for a while, I out of any kind of whole lentil at the moment, but next time I get some in, I think I may do it again.
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