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Рецепт Cucumber And Mung Bean Soup (Kheera Dal Shorva)

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0 голосов | 1567 визитов
Порций: 6

Ингредиенты

Cost per serving $0.29 view details
  • 3/4 c. yellow split mung beans
  • 1/8 tsp tumeric
  • 3/4 c. grated potatoes
  • 3/4 c. thinly-sliced onions
  • 2 c. grated cucumber
  • 1 1/2 tsp salt
  • 1/4 c. peanut oil
  • 3/4 tsp cumin seeds
  • 1/4 tsp freshly-grnd black pepper Juice of 1/2 lemon
  • 2 Tbsp. minced cilantro leaves

Инструкции

  1. Wash and pick over the mung beans, then put in a large saucepan with the tumeric and 2 1/2 c. water. Bring to a boil, then reduce heat and simmer, partially covered, for about 30 min - till the beans are tender. Stir occasionally.
  2. Puree coarsely, then measure and add in sufficient warm water to make 5 c. of puree. Add in the potatoes, onions, cucumbers, and salt to the puree, and bring to a boil, stirring, over medium heat. Reduce the heat and simmer for about 5 min. At this point, you can remove the soup from the heat and keep till you are ready to serve.
  3. When ready to serve, bring the soup to a simmer. In a small pan, bring the oil to the smoking point, add in the cumin and black pepper, and fry till the cumin turns dark brown - a couple seconds. Remove from heat quickly and pour into the soup. Stir in the lemon juice and cilantro leaves and mix thoroughly. Taste for seasoning, and serve warm, with a spray of whole cilantro leaves on top.
  4. Serve warm to 6 to 8 people.
  5. Comments: It's an exotic first course; distinctively the subcontinent of India.

Nutrition Facts

Amount Per Serving %DV
Serving Size 57g
Recipe makes 6 servings
Calories 95  
Calories from Fat 81 85%
Total Fat 9.13g 11%
Saturated Fat 1.53g 6%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 583mg 24%
Potassium 111mg 3%
Total Carbs 3.31g 1%
Dietary Fiber 0.6g 2%
Sugars 0.57g 0%
Protein 0.53g 1%
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