|
| Home
-> [Central Asian, Indian, Soups & Stews, Vegetables, Vegetarian] -> [Sabzi shorva (cream of curried vegetable and split pea so Recipe] |
| |
| |
Sabzi shorva (cream of curried vegetable and split pea so
|
| Artist: |
_ |
| Categories: |
Central Asian, Indian, Soups & Stews, Vegetables, Vegetarian |
| Yield: |
6 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 4
| tbsp | To 5T Usli Ghee-(see below) | | 1
| tbsp | Curry Powder -- (storebought | | | Is fine | | 1/2
| cup | Finely Chopped Onion | | 1/2
| cup | Finely Chopped Carrots | | 1/2
| cup | Finely Chopped Celery | | 1
| cup | Water | | 3/4
| cup | Finely Pureed Fresh Tomatoes | | | Or-- | | 1/2
| cup | Canned Tomato Puree | | 3
| cup | Cooked Split Peas -- (see | | | Below) | | 1/4
| tsp | Black Pepper | | 1/2
| cup | To ?C Light Cream or milk | | | Chopped Coriander -- for | | | Garnish |
|
Procedures:
| 1 | Heat the ghee in a 3 to 4 quart deep pot over medium-high heat. | | 2 | When it is very hot, add the curry powder and immdeiately add the onion, carrots, and celery. | | 3 | Saute the vegetables, stirring often to ensure that they brown evenly, for 5 minutes. | | 4 | Add 1 cup water, the tomatoes, split peas, pepper, and salt. | | 5 | Cover and cook over low heat until the vegetables are tender (10 minutes). | | 6 | Add enough light cream or milk to mellow and velvetize the soup as well as thin it. |
|
|
|
| |
| |
| |
|
|
|
|
|
|