Ingredients
| 3 tbsp. | ghee | | 1 | md. onion, chopped | | 12 | peppercorns | | 4 | bay leaves, crumbled | | 3-3/4 cup | vegetable stock | | 1/2 lb. | red lentils, washed | | 2 tbsp. | chopped fresh parsley | | 3 | dry red chilies, seeded | | Salt | | 1 piece | ginger, grated |
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Instructions
Heat ghee over low heat. Add onion and cook until it softens, stirring occasionally. Add peppercorns and bay leaves and cook for 5 minutes. Add stock, 1 cup water, lentils, parsley, chilies and salt. Cook over medium heat for 10 minutes. When soup begins to boil, add ginger and continue to cook and stir for 10 minutes. Serve hot. Lentils should be soft.
Author's Comments
Recipe adapted from Ismail Merchant's Indian Cuisine.
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