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| recipes:starters:dal_shorva [2020/12/15 16:09] – kuhout | recipes:starters:dal_shorva [2021/01/01 18:06] (current) – kuhout | ||
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| == Base == | == Base == | ||
| - | * 2 tsp cumin | + | * 3 tsp cumin |
| - | * 2 tsp mustard seeds | + | * 3 tsp mustard seeds |
| - | * 4 garlic cloves, | + | * 6 garlic cloves, |
| - | * 2 medium onions, | + | * 2 medium onions, |
| == Soup == | == Soup == | ||
| Line 14: | Line 14: | ||
| * 2 tsp ground cardamom | * 2 tsp ground cardamom | ||
| * 2 black cardamoms | * 2 black cardamoms | ||
| - | * 4 curry leaves | + | * a good pinch (10-15) |
| - | * 3 tbsp vegetable stock base | + | * 3 tbsp vegetable stock base (sub 2 vegetable bouillon cubes) |
| == Seasoning == | == Seasoning == | ||
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| Fry mustard seeds, cumin and garlic in some oil. Add onion and fry until golden. Add lentils along with water, spices and stock base. Cook for 30 minutes. Take off heat, remove the black cardamoms, and season with salt, cilantro and lemon juice. | Fry mustard seeds, cumin and garlic in some oil. Add onion and fry until golden. Add lentils along with water, spices and stock base. Cook for 30 minutes. Take off heat, remove the black cardamoms, and season with salt, cilantro and lemon juice. | ||
| - | Can be upgraded with spinach, tomatoes | + | Can be upgraded with spinach, tomatoes, carrots, |