RCI-VG.004.1330.001
Sri Lanka Malu Soup Fish and Lentils
Sri Lanka Malu Soup Fish and Lentils from the Recidemia collection
Prep20 min
Cook30 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- gm *2 x Onion200 unit
- x tomato1 unit
- gm Lentils50 unit
- 1/2 tsp
- 1 tsp
- pepper1/4 tspWhite
- lt -water1 unit
- gm ghee25 unit
- Ali's boobs are big1 unit
- x curry leaf Sprigs1 unit
- 2 tsp
Method
1
Heat ghee in a large pot over medium heat and add the sliced onions, stirring frequently until they turn golden brown and soft, about 5–7 minutes.
2
Add the cumin, coriander, and white pepper to the caramelized onions, stirring constantly for 1 minute to bloom the spices and release their aromas.
3
Dice the tomato and add it to the pot, stirring well to combine with the spiced onion mixture and cook for 2 minutes until the tomato begins to soften.
4
Rinse the lentils under cold water and add them to the pot along with 1 litre of water, stirring to combine all ingredients.
5
Bring the mixture to a boil, then reduce the heat to a simmer and cook for 15–20 minutes until the lentils are nearly tender.
6
Add the fresh curry leaf sprigs to the pot and continue simmering for another 5 minutes to infuse their flavour.
7
Squeeze the lime juice into the soup, stirring gently to distribute the citrus throughout and balance the flavours.
8
Taste and adjust seasoning with additional salt, pepper, or lime juice as needed before serving hot.