Cooking with Ish

I made this soup for the Indian dinner at the Creperie tonight, it was flavorful, sweet, salty, and creamy with just a touch of ginger and cayenne pepper. And happens to be Vegan too! No wonder it was a hit at the dinner.

Chicken Vindaloo was another favorite too, I will write about it  another time. As for the Sweet Potato – Daal Soup  ~  Chop all the veggies and wash/rinse the daal……

Wash and rinse the daal 3 – 4 times

Soak the daal for 15 minutes

Chop the onions

Grate the ginger

Chop the carrots

Chop Sweet Potatoes

Boil or Bake the Sweet potatoes first, peel them

And then….

Saute onions, add ginger, add cayenne pepper, carrots,  daal and about 8 cups of water and cook until daal and carrots are soft and mushy. Puree them in a blender

Saute onions in oil for 3 mins

Add ginger and salute for 2 mins

Add carrots and saute some more

Add salt

Add Cayenne pepper

Add daal

Add water and cook until soft

Peel the sweet potatoes

Puree everything in the blender

Add peanut butter

At the very end at Peanut butter and it is ready to serve with a tiny sprig of cilantro..

Recipe ~

Ingredients:
2 cups chopped onion
2 Tbsp Avocado oil
4 carrots
2 roughly chopped sweet potatoes
1 1/2 Cup Masoor daal ( pink lentils)
1 tbsp freshly grated ginger
1 tsp Cayenne pepper
1 tsp tumeric
10 cups of water
1/2 cup Peanut butter

Directions:

• 1. Saute onions in oil for about 5 – 6 minute in a stock pot or pressure cooker
  2. Add all the remaining ingredients except peanut butter in a stock pot or pressure cooker
  3. Boil  for about 15 minutes in pressure cooker or abour hour in the stock pot till the sweet potatoes are  soft and mushy and the daal is cooked
  4. Add the baked/boiled sweet potatoes
  5. Blend them in a blender
  6. Add Peanut butter and mix well, add some salt and about 2 -3 Tbsp of palm sugar if the sweet potato is not too sweet..

Enjoy!!!

• You can cook everything together in one pot, if you peel the sweet potatoes,  but I find that too cumbersome and prefer boiling them or baking them with their skins on and peeling them later. I bake them for 45 minutes at 375 F.