Moroccan Harira Recipe (Thick Soup With Chickpeas & Masoor Dal)

Ingredients

1 cup Kabuli Chana (White Chickpeas) – cooked,1 cup Masoor Dal (Whole) – cooked,1 Carrot (Gajjar) – chopped,1 Onion – chopped,1/2 cup Coriander (Dhania) Leaves – chopped,4 cloves Garlic – chopped,Salt – to taste,2 teaspoon Black pepper powder,1 teaspoon Cumin powder (Jeera),1 teaspoon Coriander Powder (Dhania),1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Cinnamon Powder (Dalchini),1 tablespoon Paprika powder,1 teaspoon Mint Leaves (Pudina) – dried or fresh,3 cups Vegetable stock – or water,2 tablespoon Extra Virgin Olive Oil,Coriander (Dhania) Leaves – few,Parsley leaves – few,Curd (Dahi / Yogurt) – (optional)

Instructions

1. To begin making Moroccan Harira Recipe (Thick Soup With Chickpeas & Masoor Dal), cook chickpeas and red lentils separately until it turns soft but remains whole. Do not overcook and mash it.In a large pan heat olive oil. Add garlic and saute until raw smell is gone. Add onions saute until translucent. Add carrots and celery, cook for 4 to 5 minutes.Add all the spice powder and give it a good mix. Add vegetable stock and bring it to boil.Add cooked chickpeas and lentils, mix well. Add salt and pepper powder , mix cook for further 10-15 minutes.Once soup reaches its correct consistency, turn off the heat. Add fresh coriander leaves.Pour the soup into serving bowls. Garnish with some more fresh coriander and parsley. If you prefer swirl little beaten yogurt on top.Also for that extra crunch you can deep fry some spaghetti and serve it on top of the soup before serving.You can also squeeze some lime juice for that extra zing on Moroccan Harira Recipe (Thick Soup With Chickpeas & Masoor Dal). Serve with Fennel, Roasted Beet & Citrus Salad with Fennel-Beet Yogurt Dressing.

Recipe Details