Lentil soup masurdal: ingredients, recipe, reviews

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

From childhood, we were taught that soups, borscht and other first courses must be present in the diet of every person, and especially a child. They are easily digestible, have a high nutritional value and are beneficial for the body's digestive system. But soup soup is different. For example, hodgepodge or pickle can hardly be called useful. But masurdal lentil soup is a completely different matter. We will tell you how to cook it correctly in our article.

Lentil soup: both tasty and he althy

Indians are mostly vegetarians. To make their dishes more nutritious, they cook them mainly on the basis of legumes. So, in India, dal is very popular - a thick soup with lentils, chickpeas, beans, mung beans. Such a dish satisfies hunger and warms very well, since many traditional Indian spices are added to it. soup withRed lentils are called Masoor Dal. Today, his recipe is popular not only in India, but all over the world.

It's safe to say that masurdal soup is good for the body because it:

• provides the body with essential vitamins and minerals;
• prevents the development of iron deficiency anemia due to the high content of iron in red lentils;
• normalizes the digestive system;
• promotes weight loss;
• improves well-being and vitality.

The first lentil dish is a better and he althier alternative to our usual soups and borschts. It's also very easy to prepare.

Features and secrets of cooking

To make masurdal soup delicious, before you start cooking, it would be useful to read the tips from experienced chefs:

1. Only red lentils are suitable for cooking. It is usually sold in chopped form. This lentil, unlike others, does not need to be soaked, as it boils very quickly.
2. You can make a delicious cream soup according to the same recipe. To do this, before adding cream, you need to chop the almost finished dish with a submersible blender, then return it to the pan and add the last ingredient. The soup will be amazing.
3. If the dish is prepared not for vegetarians, for example, on meat broth, it can be served with separately fried thin strips of bacon. The taste of smoked meats will make the soupeven tastier.
4. Vegetarians can cook croutons or croutons for soup.

Choice of spices for the dish

In the original recipe for masurdal soup, one of the main ingredients is garam masala seasoning. It is a mixture of spices traditionally used in Indian and South Asian cuisine. Seasoning can be bought in specialized stores or you can make it yourself. To do this, separately in a dry frying pan, fry all the spices that make up its composition, and then grind them to a powder.

To make garam masala you will need:

• coriander seeds - 4 tbsp. l.;
• cumin - 2 tbsp. l.;
• black peppercorns - 2 tbsp. l.;
• cardamom seeds - 2 tsp;
• cloves - 2 tsp;
• cinnamon - 2 sticks.

After mixing the ingredients, the resulting powder should be poured into a dry jar and sealed with a tight lid. Use for cooking as needed.

List of ingredients for masurdal soup

Despite the abundance of spices in the composition of the dish, not only adults eat it with pleasure. The soup is prepared with the following ingredients:

• red lentils - 250g;
• onion - 150 g;
• carrot - 150 g;
• tomatoes - 200 g;
• 20% fat cream - 50 ml;
• ghee - 3 tbsp. l.;
• ginger root (grated) - 1.5 tsp;
• garam masala - 3 hoursl.;
• turmeric - 1 tsp;
• ground chili pepper - 1 tsp;
• garlic - 3 cloves;
• s alt to taste.

From the amount of products indicated in the recipe, 4 servings of the dish can be prepared. As for the calorie content of lentil masurdal soup, it is 476 kcal (per 1 person). Nutritional information per serving: 15.9g protein, 26.2g fat, 40.9g carbs.

How and how much to cook lentils?

Red or Egyptian lentils, as they are called differently, are ideal for making soups. It boils much faster than any other varieties. If we talk more precisely about how much to cook lentils until cooked, then its cooking time is no more than 10-15 minutes. It all depends on the intensity of the boil and the amount of water.

Now more details on how to cook lentils. The step by step cooking process is as follows:

1. Rinse the lentils under running water, transfer to a pot of a suitable size and pour boiling water over it. You can use vegetable broth instead of water - it will be even tastier.
2. Bring the contents of the pot to a boil, then add garam masala (1 tsp) and a pinch of s alt.
3. Simmer lentils for 10 minutes.

During this time, you need to prepare other ingredients for the soup.

Fragrant Stir-fry Vegetables

Despite the fact that the main ingredient of the dish is lentils, itvegetable dressing, to which the main spices are added, depends on the taste of the soup. It is important that in the process of frying onions, carrots, aromatic seasonings, it is ghee (preferably ghee) that is used, which does not burn and does not become toxic under the influence of high temperatures. This makes the soup especially he althy.

You can start frying vegetables immediately after boiling the lentils:

1. Heat ghee in a frying pan.
2. Add grated ginger and remaining spices (garam masalu, chili, turmeric) to it. Hold them for about 1 minute in a pan so that they reveal their aroma. Remember to stir the spices vigorously so they don't burn.
3. Chop the onion and garlic with a knife, cut the carrot into cubes.
4. Put the vegetables in the pan with the spices and fry them for 5 minutes. If the mixture is too dry, you can add a little more ghee.
5. Peel the tomatoes by dipping them first in boiling water and then in cold water. Dice tomatoes.
6. Add tomatoes to other vegetables.
7. Remove the pan from heat after 1-2 minutes. Roast vegetables and spices is ready.

Design and serving dishes

Lentils are almost cooked, vegetable frying is ready - you can proceed to the final stage of cooking masurdal soup. There is no doubt that it will turn out delicious.

So, 10 minutes after boiling lentils, you can add lentils fried in ghee to the panvegetables. After that, the soup should be cooked for another 5-10 minutes. At this time, the whole room will be filled with unusual aromas and there will be no strength left to endure longer than the allotted time. This means that it's time to add cream to the soup. After another 30 seconds, the pan can be removed from the heat.

Serve the soup in deep bowls, sprinkling finely chopped cilantro or parsley on top. When masurdal is infused, it will be even tastier. The next day, the soup can simply be reheated and can be served again.

Yelli Instant Lentil Soup

How to cook the first dish in 20 minutes? This is quite real if you use a pack of instant soup. Its composition is 100% natural: lentils, dried tomatoes, onions, garlic, parsley and Indian spices. The dish turns out hearty and warming.

The following step-by-step instructions will tell you how to cook lentil masurdal soup:

1. In a saucepan, boil 1.6 liters of water, vegetable or meat broth. You can use less liquid, but then the first dish will be thicker, like a stew.
2. Pour the contents of 1 package of soup into the water. Let it boil, then reduce the heat to a minimum and cook for 25 minutes under the lid.
3. 5 minutes before the soup is ready, add s alt to taste to the soup.
4. Remove the dish from the heat. When serving, sprinkle the soup with fresh herbs.

One bag of soup is enough to feed a hearty dinner for a family of four.

Masurdal soup reviewsfrom lentils

The recipe for the first course, considered step by step, appealed to both vegetarians and meat-eaters. It turns out moderately thick, appetizing, pleasant to the taste. Some housewives reduced the number of spices in the dish to make the soup less spicy (this applies to ground chili). Also, some people did not have enough potatoes in the recipe, which they added at their discretion along with vegetable frying, after which they cooked the dish for another 15 minutes.

As for Yelli's instant masurdal soup, this dish also has a lot of fans. Reviews about him are only positive. It is easy and quick to prepare, it has a natural composition and a pleasant taste. However, some people did not like the spices added to lentils and vegetables. Otherwise, the soup turns out to be very tasty and it is much easier to prepare it than from individual ingredients. But Yelli masurdal can only be considered as an option for a quick dinner when there is no time to cook a full meal.