A perfect brunch! mmhmm, it sure made me say that. I had the exact thinking when i thought of pairing these two, will this combo work? And am happy to announce you guys, these rolls marries well with my lentil soup. I don't make soups often in my kitchen, also i rarely have soups at the restaurant, thinking about the salt content. But this time just to accompany my olive oil bread, i prepared this simple, filling and comforting soup, that almost every Indian would have cooked in their kitchen accompanying steamed rice or rotis. When i explained to Senthil (my husband) about the brunch, by the look of his eyes i know he wasn't thrilled. But, once he started eating, i could hear the slurping sound and see the disappearing bread rolls. Need i say more? (P.S: He hates moong dal)
With a few ingredients, this is a bread made with the goodness of olive oil. The outer crust is not smooth as the one you make it with butter, but the EVOO sure makes it tasty and healthy. And the inside of the rolls were soft and aromatic. But this bread cannot be consumed alone.
1 1/2 cups APF (Maida)
1/2 cup Whole wheat flour
1 1/2tsp active dry Yeast
3tbsp Extra Virgin Olive Oil
1/2 cup warm Water
- Dissolve the yeast in the 1/2 cup water and let sit for 5-10 mins.
- Mix together the flour and salt, then pout olive oil, followed by the yeast mixture and blend well.
- Dust some flour on a flat surface, transfer the dough and knead for 10 mins or until the dough is elastic. (A nice workout)
- Coat a bowl with more olive oil, place the dough, wrap it and let sit for 2 hrs in a warm place until it doubles in size.
- Remove and punch the air and divide the dough into 8 equal parts.
- Knead each piece for a min and then shape'em into rolls. Do the remaining dough in a similar way, wrap it and let sit for another 30 mins.
- Preheat the oven at 400 degrees and bake'em for 20 mins or until the rolls turn golden brown.
- Let'em cool on a rack and serve the warm rolls with a bowl of soup.
There isn't much explanation needed for this warm bowl of soup. Those who are not aware of it, they are made from moong dal. Did i mention about the lemon juice? My my, the sourness from the lemon juice sure makes a very big difference, from the dal that i eat with my rice. This type of soup is normally served in Mediterranean restaurants as an appetizer accompanying pita breads. At the restaurant, i clean the bowl to the last drop of soup before touching my entrée. So there you have it, a protein rich, satisfying soup for you to start the day.
1 cup Moong dal
1 Carrot (sliced)
1/2 Yellow Onion (diced)
1 Bay leaf
3 cups + 1 cup Low sodium Vegetable/Chicken stock
1/4tsp dried Thyme
1tsp Cumin seeds
1/2tsp Turmeric powder
1tbsp Lemon juice
Salt & Pepper, to taste
Cilantro, for garnishing
- Wash moong dal and keep aside.
- Heat oil in a pressure cooker, saute onions and carrots until onions are translucent.
- Then pour 3 cups of the stock/broth, followed by moong dal, thyme and bay leaf.
- Stir well, sprinkle some salt (if needed) and pressure cook for 4-5 whistles and switch off.
- Then, open the cooker, with a big ladle, mash the dal and pour the remaining cup of the stock/broth and let in simmer for 2-3 mins.
- Meantime, heat oil in a small skillet, add cumin seeds, followed by turmeric powder and pour the tadka into the soup and mix well.
- Switch off, pour the lemon juice, mix and fill your soup bowls.
- Sprinkle pepper on top, garnish with cilantro and serve warm with your favorite bread.