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Monday, August 12, 2013

Pudina Dal(Mint lentils Soup) 薄荷豆子汤




I have a pot of mint at my front yard, I must have planted it when we moved into this house in 2008. It went dead the first year during the winter. So I thought that it was gone for good like many of my plants. 

To my surprise, it show up again the next spring, flourish as ever and never failed to showed up ever since.

So if you follow my blog closely, you will see that every summer I have to find ways to make use of my mints. Here is another one for this summer, mint lentil soup/Pudina Dal.

I have to say that this dal is not quite the ordinary dal we used to have at home, it is very refreshing, nonetheless.

薄荷是夏日很好的一个食材,这道豆子汤带有薄荷清凉的口味,是高蛋白低脂肪的一道菜。

夏天院子里的薄荷疯长的时候,可以这做这个汤试试!


Ingredients;

1/3 cup Lentil
1/3 cup Split Moong bean
1/3 cup Urad Dal
2 cup Mint leaves
1 medium tomato (chopped)
1/2 medium onion (chopped)
2-3 garlic (chopped)
2-3 green chilies (sliced into 1/2 inch in length)

Seasoning and spices for tempering:

1 tsp Cumin Seeds
1/2 tsp Mustard Seeds
2 cloves
1/4 tsp Fenugreek Seeds optional
1.5 tsp salt or to taste

材料;

1/3 杯扁豆 (Lentil)
1/3 杯 绿豆瓣 (Split Moong Dal)
1/3 杯 小黑豆 (Urad Dal)
2 杯 薄荷叶
1 只 番茄 (切丁)
1/2 只洋葱 (切碎)
2-3 瓣 蒜瓣 (切碎)
2-3 只 青辣椒 (切段)

调味和香料:
1 小勺 孜然 (Cummin Seeds)
1/2 小勺 芥菜籽 (Mustard Seeds)
2 颗 丁香
1/4 小勺 葫芦巴籽 (Fenugreek Seeds) optional
1 1/2 小勺 盐



1. Washed and soaked the pulses for at 15 minutes. Pressure cook the lentils with salt to your taste for with 3-4 cups of water for 10 minutes. (If cooking with normal cooker, boil the pulses for at least 25 minutes at medium low, or until the pulses are cooked and tender.)


2. In another cooker, heat 2-3 tbsp of oil, add cumin seeds, mustard seeds, cloves, fenugreek seeds, chopped onion, chili and chopped garlic. Stir fry util fragrant.


3. Add the cooked pulses in the cooking pot and stir well, continue cooking for another 20 minutes, add water if it is too thick, keep stirring in between to prevent sticking to bottom of cooker.


4. Add mint leaves before switching off the stove.



1. 把豆子洗净泡水15分钟。加3杯水和一点盐,用高压锅压10分钟。(或用锅子煮25分钟)。

2. 在另一口锅里,热上2-3大勺油,把孜然,芥菜籽,丁香,葫芦巴籽,洋葱,辣椒和蒜瓣煸香。

3. 把煮好的豆子倒入,继续焖煮20分钟。如果豆子汤变得太稠,加点水继续煮。

4. 加盐调味,熄火前加入薄荷叶,拌匀即可。





中文 -- 》薄荷豆子汤

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