There are days when I just don’t care about the photo and then there are days when I want a good photograph no matter what. Today was such a day.
Finally the soup was ready and with a plate of garnish and few extra props, I clicked couple of photos.
So why am I sharing this process? I am trying to keep it real. Contrary to popular belief, food photography is no easy business. It takes a lot of practice and patience, loads of trial and errors. Next time someone rolls their eyes saying 'you have way too much time on your hands', I am going to link them to this post.
So let's get to the recipe? As I stated earlier, this is a staple in our house and loved by everyone. I came across the recipe couple of Ramadans ago on dimasharif(dot)com and have been making it since. I've made few minor changes but it still remains a tasty and heart warming soup - one of the best dishes to break your fast with.
Serves – 2 adults + 2 children.
1 cup of brown lentils
1 tbsp olive oil
1 medium onion chopped
2 cloves of garlic crushed and chopped
1 tsp ground garam masala
Generous pinch of ground turmeric
1 tbsp ground black pepper
Pinch of table salt - be careful if you are using store bought stock
3 cups of stock (please see notes)
1 cup of water
Keep aside slices of one green chilli and a grated garlic clove aside for garnish.
Heat olive oil in a deep bottomed pan or pressure cooker.
Add ground garam masala and when they sizzle, quickly add chopped onions and garlic.
Add a pinch of salt, turmeric and keep stirring the onions and garlic.
Once they are brown and tender, add the lentils.
Stir in ground pepper.
Pour in stock and water and let it come to a boil.
Cover with a lid and leave it on simmer until it's cooked. If you are using a pressure cooker, about 3-4 whistles should do.
Check seasoning and add anything you feel necessary.
Garnish with green chilli slices, grated raw garlic.
Serve with toasted brown bread. Enjoy!
Whenever I make chicken samosas, I save the remaining water and bones to make a basic stock - chuck in whole spices, turmeric, ground pepper and simmer for 30 minutes. You could take it up a notch by adding onions, carrots, celery etc.
This is not a creamy soup. Depending on the consistency you like, you can add more or reduce amount of stock/water.