Winter is coming to my ‘home town’ of Winnipeg… while here in my ‘adopted home’ Mumbai, it is perpetual summer. And yet I find myself in a strangely sentimental mood thinking about friends and family in colder climes. So, what to do? Make a ‘winter’ inspired soup, of course!
The trick with this ‘Winter soup’ is to predominantly use root vegetables. As with the ‘Sick Chick’ and Monsoon Soup, a pressure cooker makes all the difference.
Here are the ingredients:
1 large onion peeled and roughly chopped
- 2 potatoes, 1 small sweet potato, 1 large carrot peeled & chopped into chunks
- 6 – 8 green beans, end snipped and cut into 1 inch pieces
- 1/4 cup of masoor dal
- Veggie broth cube, dissolved in a cup of warm water
- 1 teaspoon of dried basil
- 1/8 teaspoon of dried red pepper flakes or ground black pepper
- Pinch of salt
The directions are simple:
– Put everything into the pressure cooker
– Add water to more than cover all the ingredients
– Pressure cook for about 12 – 15 minutes
It is just that simple! I personally prefer this soup with dried red pepper flakes – adds a nice flavour and colour.
So folks in cooler climes or warm ones, if you feel like a little comfort food, try it out!
By Bangalore standards we are having a wet and cool weekend. I quite fancy your soup.
Why thank you! Let me know if you have a chance to test it out or find your own ways to innovate further…
I was ‘caught’ by a friend on why ‘red chilli flakes’… “Your pepper grinder is bust so you just used a couple of those red chilli flakes packets that get sent with pizza, right?” Um.. er… that’s right.
We have loads of those packets. I’m going to call this recipe Dominos Soup.
Haha! Do you also use the “Italian Seasoning” packets in various culinary concoctions? Love those too.. except ours is “Ray’s Pizza” (thin crust always) not Dominos. 🙂
[…] Winter is coming… so make soup! (everydayadventuresasia.wordpress.com) […]
Yum! I suppose then, you have tried ‘dal’ as well being in Mumbai – do you like it? A soupy dal with rice is my comfort food 🙂
I make all sorts of dals however over the years I’ve veered away from too much rice. More of a chappati / bread kinda gal. 🙂
Do you have any favourite lentil for your soupy dal? I find masoor the most versatile but also love a Bengali style of preparing toasted urid dal or cholar dal with those yummy chunks of fresh coconut – yum!!!
Wow you seem to be a dal expert then! I like any kind but I find ‘toor’ dal simply to make n delicious. Bon appetit and make the most of Indian culinary delights 🙂
Not an expert – it’s just a part of every day Khanna. 🙂 And yes – toor dal also has lots of easy ways to prepare that are delicious!
In my experience, any daal is sogasaada! I don’t know how to say it, but apparently it means delicious in Kannada.
Variation: add diced daikon, sliced celery, green lentils and a cup of white wine to displace some of the stock. Whoosh for 10-15mins in the marvellous PC.
Btw, it freezes super well for those evenings you just don’t want to chop.
What a marvellous idea! Definitely need to spike up the broth next time. I also have some older green lentils that would do far better in a flavourful soup than disasterous dal!