Fire Roasted Vegetable-Lentil Soup with Roti Crisps

Albany just refuses to transcend into the spring I guess; the weather is still wet and gloomy. Unpacking seems to take forever and is getting on my nerves, but the thought of new furniture arriving this weekend excites me to bits. You see, I have been living on a graduate post doc salary for sometime now and the number of spoons in my flatware caddy doubled the total number of furniture pieces in my house. We spent a little, paid more bills and saved hardly.No complains though. The Kashyaps were very happy with what we had. Now that Thomas Alva Edison's company is ready to fuel our bank accounts, there seems no harm in realizing all those dreams of a perfect house. With my energy draining and excitement mounting every minute as I set up my new apartment, I have had less time with food blogs and kitchen. Sorry for missing out on your lovely recipes, but I am sure you will understand.

This recipe is always a healthy and quick savior. I normally eat rice crisps with my evening chai (tea), but it complimented my soup wonderfully as well.

This recipe is my contribution to MLLA-22, which is hosted for the month by Ruchika and is the brainchild of Susan.

Fire Roasted Vegetable-Lentil Soup:-

Ingredients:-
1/3 split green gram cooked
1 large pod of garlic
1/4 cup fire roasted tomato chopped
1 tsp of paprika
1 small potatoes chopped
1 tsp of oilve oil/butter
salt to taste
1 small sized onion sliced thin
1 tsp of sugar
1 tsp of butter

Method:-
Fry the chopped potatoes with a pinch of salt and paprika in olive oil till the crust is crisp
Grind the fire roasted tomatoes,lentil and garlic to a smooth paste.
Add it to the potatoes and add 1/2 a cup of water and boil well till the consistency reached.
Meanwhile, heat butter in a pan. Add sugar and let it turn light brown in medium heat.
Take care not to burn the sugar. Add onions and fry till they get tender and turn light brown.
The potatoes should be cooked by this time.
Add salt to taste and garnish with caramelized onions.

Roti Crisps:-

Ingredients:-
2 old rotis/chapati
1/2 tsp of jeera/cumin seeds
1 tsp of red chili powder (Accd to taste)
1 tsp of roasted jeera/cumin powder
1 tbl spn of oil
salt to taste

Method:-
Cut the rotis into neat triangles.
Heat oil in a pan and add jeera. Keep the flame at medium heat.
Add the cut rotis and fry them well so the oil coats evenly on them
Sprinkle red chilli powder, jeera powder and salt.
Stir frequently until the rotis get crisp and the powders coat the roti surface well.
Tada! Relish them hot and crisp.