Yemeni Lentil Soup

We are on the last lap of our 30 day Culinary journey across the globe. Just a day to go to complete this series!And today we are travelling to Yemen to savor their cuisine.

I made this Yemeni lentil soup and paired it with Yemeni Khobz Al Tawa, a king of flat bread cooked over a hot griddle.

But first, some interesting facts about this country....
The cuisine of Yemen...
 Let us take a look at  the soup of the day...

As the title suggests, it is a lentil based soup. Capsicum is used here and it is optional. This soup is usually served with fresh bread and this combo makes the meal a very filling one..

I used:

Moong dal-1/2 cup
Capsicum -1. chopped
Tomato -1, chopped
Onion-1 chopped
Garlic-2 cloves finely chopped
Green chili-1
Cumin seeds- 1 teaspoon
Coriander powder- 1 teaspoon
Turmeric powder- a large pinch
Salt to taste
Oil-1 teaspoon
Coriander leaves to garnish

Heat oil in a pressure cooker and add the cumin.When it splutters, add the onion and garlic.Saute till the onion is soft and add the tomato.Cook for a minute. Add the coriander powder, turmeric powder, salt.Put in the capsicum and green chili.

Mix well and add the lentil.Combine and add 2 or more cups of water depending on how thin / thick you want the soup to be.Pressure cook for 10 minutes / till the lentil is soft and mushy.

Once the pressure releases, gently mash the contents and serve garnished with coriander leaves as a side for bread.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#44

Bon Appetit...

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