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Bengali Vegetable Soup




Source of Recipe


the web


List of Ingredients




1 ¼ lb. (5-6 cups) string beans, carrot, potato, spinach, beets, pumpkin, and squash (or any combination), chopped into bite-sized pieces
2 medium tomatoes, also chopped into bite-sized pieces
½ tsp. scraped minced fresh ginger
1 tsp. minced hot green chili (or more if you like)
3 cups water
½ tsp. turmeric
1 tsp. coriander powder
1 tsp. honey
3 Tbs. minced fresh cilantro
1 Tbs. ghee (optional)
1 2/3 tsp, salt
1 tsp. lemon juice

For chaunce (final spice mix)

1 Tbs. ghee (can use butter or oil in a pinch)
1 ¼ tsp. cumin seeds
½ tsp. black mustard seeds
½ tsp. black cumin seeds
1/8 tsp. ground black pepper
1 small bay leaf, crumpled



Recipe



1. Set aside ingredients for chaunce.

2. Combine all other ingredients except lemon juice in a big pot and bring to a simmer.

3. Simmer, covered, for 15-20 minutes, until vegetables are tender.

4. In a small frying pan, heat the remaining Tbs. of ghee until almost smoking, i.e. VERY hot.

5. Add black mustard seeds and, when they begin to pop, add all other chaunce ingredients, and fry until cumin seeds are dark brown, but not black, about 15-20 seconds.

(The whole process takes 25-30 seconds when oil is properly heated, so make sure you have all your ingredients at hand.)

6. Pour entire spice mixture into simmering soup. Swirl some liquid from the pot into the frying pan to make sure you get all the spices. Cover immediately to seal in flavor.

7. Add lemon juice. Keep covered and simmering a few minutes.

Serve hot with rice.