Indian Rice Soup

Cook Time 35 minutes

Servings 4

Ingredients

1 tbsp ghee

1 tbsp brown mustard seeds

3 sprigs of curry leaves

1 onion, sliced 

1 tsp cumin 

1 tsp garam masala

½ bird’s eye chilli

1 tbsp ginger, finely chopped

1 tbsp garlic, finely chopped

1 cup of butternut pumpkin, diced 

¼ cup red lentils  

¼ cup basmati rice

270ml coconut milk 

Salt

Crispy fried shallots, to serve

Roti or naan, to serve

Curry leaves, fried in ghee, to serve

Method

Heat pot over a medium heat and add the ghee, mustard seeds and curry leaves. Once fragrant and the seeds are popping, add onion and cook for a minute before adding the cumin, garam masala, chilli, ginger and garlic. 

Stir to combine then add pumpkin, lentils and 1.5L of hot water, coconut milk and a good pinch of salt. Bring to the boil then turn down to medium low and cook for 20 minutes with a lid on until the lentils are soft. 

Use a stick blender to roughly pulse. Add the rice and cook for a further 15 minutes until soft. 

Garnish the soup with fried curry leaves and crispy fried shallots, then serve with roti or naan.