The healing touch

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A healthy soup with turmeric

Turmeric has been used through the ages as a condiment, medicine and textile dye. Turmeric comes from the root of the Curcuma longa plant, and has a tough brown skin and deep orange flesh.

This herb's flavour is peppery, warm and bitter while its fragrance is mild and reminiscent of orange and ginger, to which it is related. Turmeric is an excellent source of iron and manganese. It is also a good source of vitamin B6, dietary fibre and potassium.

Now, for a recipe.

Pomegranate and lentil soup


Gram dal: 120 gm

Butter: Three tbsp

Onion (diced): one

Garlic (minced): two cloves

Water: 400 ml

Long-grain rice: 50 gm Turmeric: one tsp

Salt and freshly-ground pepper: To taste

Fresh basil (chopped): 30 gm Green onion (chopped): 30 gm Pomegranate juice: 80 ml Chopped fresh mint (two tbsp) or crushed dried mint (two tsp) Raisins: 2 tbsp

Method: Rinse lentils and drain. Melt two tablespoons of butter in a skillet over medium-low heat. Add sweet onions and toss. Sauté onions and garlic. Add water, drained lentils, rice, turmeric, salt, and pepper. Simmer on low flame for about 45 minutes, until lentils and rice are tender. Add basil, green onions, and pomegranate juice to the soup. Meanwhile, heat a tablespoon of butter in a small skillet, and add mint and sauté until the butter turns golden.

Drizzle this on top of the soup, and sprinkle raisins before serving.




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