Curry Soup

Friday, March 19, 2010

Arhar dal 100 gms.
Ginger paste 1¾ tsp.
Tomato puree 100 ml.
Garlic paste 1 tsp.
Curry powder 10 gms.
Water/chicken stock 1 liter
Fresh cream 50 ml.
Salt To taste
For garnish
Boiled rice, boiled chicken
dices (optional) and curry


1. Soak dal for 5 hours and drain.
2.Boil dal with ginger and garlic pastes, salt, tomato puree, curry powder and water or chicken stock, cook for 30 minutes.
3.Pass through a strainer, add cream and mix well. Cook for 2 minutes.
4.Garnish for VEG : Boiled rice and curry patta. Garnish for NON-VEG : Boiled chicken dices and curry patta. [7/2/2001 1:12:11 PM]


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