Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Indian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Chana dal -- cleaned thoroughly
1 lg Onion
4 cl Garlic -- chopped
1/4 c Fresh basil leaves --
- torn into small pieces
1 md Carrot
1 Celery rib
1 sm Orange sweet potato or yam
1 Cherry pepper -- seeded, sliced
1 Hot pepper (long) -- seeded,
- sliced
8 c Water or vegetable stock
2 tb Olive oil
2 Bay leaves
Cut onion into quarters lengthwise, and then slice. Slice carrot into
1/2" long pieces, cut peeled sweet potato into chunks, and slice the
celery. Heat the olive oil in your soup pot and saute the onions
until they are golden. Add all of the other ingredients except the
dal and water and continue to stir until they start to soften and
look cooked.
The cherry peppers are small (maybe golf-ball size) round red
peppers. They are relatively mild--jalapenos are a little hotter. Any
red pepper can be substituted. The bright red color of the cherry
peppers looks pretty in the soup.
Add the chana dal and water/stock, bring to a boil, and then simmer
for about 1 to 1-1/2 hours. Serve with whole grain bread and a green
salad.
This is a very mild concoction. Feel free to add more or hotter
peppers to taste, and salt, if you use it.
