Monday, April 30, 2012

Chicken Red Lentil Soup


It makes you feel very depressed when you are away from your hometown and your loved ones fall sick. The helplessness of not being able to be physically present by their side grows a subtle guilt inside your mind. My father is not well. He is suffering from acute sinus problem which has caused cataract in his both eyes. He has been advised to go for an immediate cataract operation or else he might develop glaucoma. Fortunately, my elder bro and sis live in Kolkata. I know they will take good care of him. But still, you cannot stop worrying.



Red lentil is highly nutritious, as we all know. It aids to control blood sugar disorder, lower bad cholesterol and provides a host of minerals, vitamins and proteins to your body. What more is it is less in calorie, so undoubtedly good for people struggling on their weight. A cup of soup before a meal functions as a good appetizer and also helps you keep your appetite in check as soup makes you feel filled.




Ingredients:                                                       Cooking time: 20-30 minutes
ü  200 gm red lentil or masoor dal
ü  70 gm of chicken (shredded)
ü  2 tbsp of garlic (chopped)
ü  20 gm of butter
ü  1 large tomato (pureed)
ü  1 tsp red chili powder
ü  1 tsp nutmeg powder
ü  Black pepper powder, taste wise
ü  Salt to taste
ü  Parsley leaves (for garnishing)
ü  1 tsp dried basil leaves
ü  White oil for cooking
Method:
1) In a pressure cooker, cook red lentil with butter and 1/2 tsp of salt. Give one whistle.
2) Stir the lentil to a smooth consistency. You may take help of a blender to do the same.
3) Heat a bit of oil in a saucepan. When oil becomes piping hot, toss in the chopped garlic and brown. Then add chicken and shallow fry.
4) Next add the tomato puree, nutmeg powder, red chili powder, black pepper powder and salt. Sauté for 5 minutes.
5) Pour the lentil into the pan and add water as per your need for the consistency. Let the lentil come to a boiling point. When the chicken is tender, add the dried basil leaves and quickly stir in.
6) Garnish with parsley leaves before serving.

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