Lentil Soup |
Home Style |
Ingredients
- Masoor dal: 200 gms
- Onions Large: 2nos.
- GG paste: 2tbsp
- Carrots Diced: 1no.
- Tomato Puree: 1tbsp
- Cumin Seeds: 1tsp
- Black Pepper Powder: ½ tsp
- Salt: To taste
- Coconut Oil: 2 tbsp
- Coconut Milk: 30 ml
- Coriander Leaf: 1 bunch
- Garlic fine chopped [Garnish]: 4 flakes
Method
- Soak lentil for an hour , and keep separate.
- Keep a kahrai on medium fire and add coconut oil. Add cumin seeds till the same splitters.
- Then add all diced vegetables, GG paste, tomato puree, pepper powder and little salt. Sauté well add Dal that is strained.
- Add required amount of stock, about 750 ml, cover with a lid and allow to boil.
- When all the vegetables and dal are cooked, transfer into a blender bowl and mix well. Keep the dal mix on low fire.
- Chop shallots, garlic and coriander leaves and little chilly flakes and sauté separately and temper the dal.
- Add with coconut milk, serve hot with roasted Kerala Pappads.
Recipes Credits
SuperChef Nandakumar
Chef Nandakumar Menon or ‘Chef Nandu as he is known evolved into the Super Chef series. He was at the CASINO HOTEL in Kochi and later at the remarkable COCONUT LAGOON in Kumarakom. Both iconic Hotels and restaurants of repute for the quality and consistency of food offered at their restaurants. Coconut Lagoon where Chef Nandu headed the kitchen moulded him to cater to international clientele from all over the world coming in to experience the magic of the backwaters of Kerala and Kerala itself as a unique destination.
From his early Catering Technology days at Adayar, Chennai and training at the famed TAJ MAHAL INTERCONTINENTAL HOTEL, Mumbai, Chef Nandu was back again at the Welcome Group’s ADAYAR PARK INN, Chennai.
Later he headed the setting up of the various F&B outlets of the ABAD PLAZA group, Kochi as its Corporate Chef.
And then with the Quilon Beach hotels, Chef Nandu created a redefined art of culinary expertise. His clientele were Doctors, Cashew businessmen and of course celebrities from the tinsel world, the cloyed connoisseurs had a different feel with his nouvelle cuisine.
He still loves to cook and share his valuable experience of the world of food with The Daily Brunch and its readers in our series on SUPER CHEFS.
Cheers!
See more from SuperChef Nandakumar
Chef Nandakumar Menon or ‘Chef Nandu as he is known evolved into the Super Chef series. He was at the CASINO HOTEL in Kochi and later at the remarkable COCONUT LAGOON in Kumarakom. Both iconic Hotels and restaurants of repute for the quality and consistency of food offered at their restaurants. Coconut Lagoon where Chef Nandu headed the kitchen moulded him to cater to international clientele from all over the world coming in to experience the magic of the backwaters of Kerala and Kerala itself as a unique destination.
From his early Catering Technology days at Adayar, Chennai and training at the famed TAJ MAHAL INTERCONTINENTAL HOTEL, Mumbai, Chef Nandu was back again at the Welcome Group’s ADAYAR PARK INN, Chennai.
Later he headed the setting up of the various F&B outlets of the ABAD PLAZA group, Kochi as its Corporate Chef.
And then with the Quilon Beach hotels, Chef Nandu created a redefined art of culinary expertise. His clientele were Doctors, Cashew businessmen and of course celebrities from the tinsel world, the cloyed connoisseurs had a different feel with his nouvelle cuisine.
He still loves to cook and share his valuable experience of the world of food with The Daily Brunch and its readers in our series on SUPER CHEFS.
Cheers!
