Again one another recipe tried from Everyday Exotic of Roger Mooking with a small alteration in ingredients. Since I don’t have duck meat at that time, I used lamb bones. The soup was delicious, would be great booster in times of sick. A very healthy, simple, easy, delicious and aromatic dish. This would be a great treat at times of winter.
- Mutton bones (with little flesh) – 250 gm
- Split red gram / Masoor dal – 3 tbsp
- Coriander leaves – a cup
- Turmeric powder – ¼ tsp
- Garlic – 3 cloves
- Bay leaf – 1 no
- Carrots – 1 ½ nos
- Onion – 1 no
- Tomato – ½ no
- Olive oil – 3 tsp
- Salt to taste
- Pressure cook lamb bones along with split red gram dal / masoor dal in water for 4 whistles.
- Peel and finely chop the onion, coriander leaves and tomato. Peel and grate the carrots.
- In a sauce pan, heat the olive oil, add in the bay leaf, onion, coriander leaves and tomatoes. Cook until they are soft and tender.
- Add in the turmeric powder, carrots and cook until the carrots are soft.
- Pour in the soup along with water, add in the salt. Cover and bring it to boil.
- Give a stir once in every 3 mins, wait until all the ingredients gets blend together and reached soup consistency.
- Sprinkle coriander leaves and serve hot.
Serve hot. Goes out well for lunch and dinner with toasted breads.