Oxus Tamarind & Coconut Soup

Name: Oxus Tamarind & Coconut Soup
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: Servings: 4
Ingredients: 1 pound kohlrabi or butternut squash, peeled and diced (into 1-inch cubes); 1 cup red lentils (dal masoor); 2 hot green chilies, seeded and chopped; 1 pound kohlrabi or butternut squash, peeled and diced (into 1-inch cubes); 1 tablespoon curry powder; 2 teaspoons sambar masala*; 1 onion, peeled and thinly sliced; 8 curry leaves*; 2 cups coconut milk, light cream or soybean milk*; 2 cups coconut milk, light cream or soybean milk*; ½ teaspoon freshly ground black pepper; 2 cups coconut milk, light cream or soybean milk*; 6 cups vegetable stock* or water; 2 tablespoons salt; 1 cup red lentils (dal masoor); 6 cups vegetable stock* or water; 1 teaspoon fenugreek seeds; 2 teaspoons black mustard seeds; 4 tablespoons vegetable oil, butter or ghee; 4 tablespoons vegetable oil, butter or ghee; 4 tablespoons vegetable oil, butter or ghee; ½ cup rice flour, diluted in 2 cups water; ½ cup rice flour, diluted in 2 cups water; 2 tablespoons sugar; 2 tablespoons tamarind paste; 2 cups chopped fresh cilantro

Preparation info

Servings:
4

Difficulty
Easy
Ready in
1 hr 30

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

The Oxus is the ancient Western name for the river Amu Darya (called Jayhun by the Arabs), one of the longest rivers in central Asia, running sixteen hundred miles from the Panj River in the Pamirs to the Aral Sea. In its upper course it borders Afghanistan, Tajikistan, Uzbekistan and Turkmenistan.

Ingredients

4 tablespoons vegetable oil, butter or ghee
2 teaspoons black mustard seeds

Vegetarian
Soup

Method

Heat the oil in a heavy base, medium-sized, pot over medium heat until very hot. Add the mustard seeds and fenugreek seeds, and cook for 10 seconds until aromatic or the seeds stop crackling (keep a lid handy to stop seeds from flying out). Add the onion and stir-fry for 5 minutes. Add the curry leaves, curry powder, masala, chili, kohlrabi, and red lentils, and stir-fry