How to cook Indian winter soup ? – healthy Indian soup
On a cool day, a bowl of warm soup is the best thing for enjoy, but some soups are not just for cold weather and are used in all seasons and are popular all over the world, and many tourists in the world can use them in all days of a year. This warm and delicious winter soup is rich in fiber, low in fat and you can even freeze it for later use.
Ingredients for 4 to 6 people:
- Barley: 100 g
- Vegetable oil: 2 tablespoon
- Cumin Seeds: One tablespoon
- Brown mustard seeds: one second tablespoon
- Green pepper: 2 pcs, grated and soaked
- Leaf: one number
- Carnation: 2 pcs
- Cinnamon stick: one number
- Turmeric: A second tablespoon
- Onion: a number, sooty
- Garlic: 2 bushes, soaked
- Carrot: one number, looped ring
- Casserole: 200 g, chopped
- Potato: 200 g, chopped
- Paprika: A tablespoon
- Dry Coriander: A tablespoon
- Red lentils: 225 g
- Tomato: 2 pcs
- Fresh Coriander: One bush, chopped
- Ginger powder: One tablespoon
- Lemon juice: One tablespoon
Cook the barley according to the package instructions. Then, when it’s crispy, flush and leave it. At the same time, heat the oil in a deep kettle and fry the mustard and cumin seeds, peppers, leek, clove, cinnamon and turmeric until the smell of the spice is raised and the blush of the seeds is heard! Now add onion and garlic to the kettle and cook for 5 to 8 minutes to thoroughly soak. Now add the carrot, potatoes and a squash bag and stir to make sure all the vegetables are sprayed with oil and spices. Now sprinkle paprika and dried coriander on the ingredients and stir again.
Now add red lentils, apricots and tomatoes with 1.7 liters of water to the kettle. Increase the temperature to boil the contents of the container and then lower the oven under the oven to make the vegetables brittle and cooked. When the lentils are completely bake, add the juice, spinach, ginger and coriander to the dish.
Note: This food is full of fiber and provides 4 units of 5 units of fiber every day.