Maliqatoni with Yogurt

Soups | Pan-Asian cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Maliqatoni with Yogurt

Ingredients

Ground coriander - 1 bunch
Wheat Flour - 1.4 oz
Chicken Broth - 2¼ l
Lentils - 12.3 oz
Butter - 4.8 oz
Coconut Milk - 8 fl oz
Aleppo pepper - 1 tablespoon
Dried Chili Pepper - 2 pieces
Habanero Pepper - ½ pieces
Coriander essential oil - ½ spoons
Toasted Cumin Seeds - ½ spoons
Yellow Mustard Seeds - ½ spoons
Yellow Cherry Tomatoes - 1 piece
Grated Ginger Root - 1 piece
Garlic - 6 cloves
Onion - 1 head
Ground coriander - 1 tablespoon
Turmeric - 1½ spoons
Ground Cumin - 2 spoons
Lemon - 1 piece
Salt - to taste
Ground Black Pepper - to taste
Natural Yogurt - to taste

Step by Step guide

Step 1

In a large skillet over high heat, melt 75 grams of butter and sauté the mashed tomato in it, adding cumin, coriander, Aleppo pepper, mustard, and chili, for about three to five minutes until fragrant.

Step 2

Heat the remaining oil in a saucepan, add the finely chopped ginger (3 tablespoons), garlic, onion, and jalapeño, and sauté for fifteen minutes. Then add the flour, coriander, cumin, and turmeric, and cook until a smooth mixture is formed, about two minutes.

Step 3

Then pour in the broth and add the lentils to the saucepan, bring to a boil, reduce the heat, and simmer for another forty-five minutes. Sprinkle with chopped cilantro (3 tablespoons) and blend the mixture into a puree. Stir in the coconut milk, the juice of one-third of a lemon, and season with salt and pepper.