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This is a highly soothing broth for
winter evening from the Indian recipes. Serve with the whole spices, or strain and reheat.
The lemon juice may be adjusted to taste, but this dish should be
distinctly sour.
Ingredients
- whole dry red chilies - 2
- cumin seeds - 1 tsp
- garlic - 2 cloves, crushed
- curry leaves - 4-6
- mustard seeds - ½ tsp
- ground turmeric - ½ tsp
- vegetable oil - 2 tbsp
- asafoetida - ¼ tsp
- lemon juice - 2 lemon
- water - 120ml/4fl oz/½ cup
- tomato juice - 300ml/½ pint/1¼
cups
- black pepper ½ tsp
- salt
- coriander leaves - chopped
Method
- Heat the oil in the heavy-based
saucepan. Fry the asafoetida, turmeric, chilies, mustard seeds,
garlic, curry leaves, cumin, and pepper until the chilies are
nearly black and the garlic turn golden brown.
- Lower the heat and add the
water, lemon juice, tomato juice and salt. Let it boil and lower
the heat and simmer 10 minutes.
- Pour the soup into a bowls and
garnish with coriander and serve immediately. Serves4.
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