ראסאם דלורית ודלעת קר
ראסאם דלורית ודלעת קר
חומרים
- 1 red onion.
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds.
- 1 tbsp black peppercorns.
- 2 cloves.
- 1 bay leaf.
- ½ tbsp fenugreek seeds.
- 1 dried red chile.
- 3 cloves garlic.
- 2 square inches of ginger, finely sliced.
- 1 cup unsweetened coconut.
- 6 coarsely chopped carrots.
- 1 chopped celery (original recipe called for celery root).
- 2 acorn squash (original recipe says this or 5 cups chopped sugar pumpkin or dalorit)
- 1 can of diced tomato.
- 1 cup lentils.
- 1 tbsp salt.
- ¼ Can of tamarind paste.
- 2 tbsp canola oil.
- 1 tbsp brown mustard seeds.
- 20 fresh curry leaves.
- ¼ cup chopped chives.
- ¼ cup chopped cilantro.
- ¼ cup oasted green pumpkin seeds.
אופן ההכנה
Preheat oven to 190C.
Rub onion with oil and roast around 50 minutes. When cool enough, peel and chop and put aside.
toast over low heat and then set aside the coriander, cumin, peppercorns and cloves then bay leaf, fenugreek and chile. Then grind together.
Toast garlic cloves in large saucepan over low heat until slightly charred. Add the ginger and toast till slightly colored. Add coconut and toast till lightly colored. (Smells fantastic at this point). Increase heat to medium high and add the carrots, celery and oil. Cook and stir for around 3 minutes.
Stir in the squash and cook for another 2 minutes. Stire in tomatoes, lentils, onion, salt and 3 quarts water. Simmer for 30 minutes.
Stir in the ground spices. Add the tamarind paste. Simmer for a few minutes longer. Strain the soup.
Take about 1/3 of the solids leaving out mostly the onions, hand blended them well and then stirred them back into the broth.
ust before serving, heat the oil in a skillet til hot, add mustard seeds until they start popping and then the curry leaves. Stir the sizzling mixture into the soup.
Garnish with the chives, cilantro and pumpkin seeds.
Great soup!! Based on a recipe in One Spice Two Spice.