Thursday, 18 February 2010


A lentil creamy soup.
Preparation Time : 1 minutes
Cooking Time : 15 minutes
Servings : 4


Split green gram skinless (dhuli moong dal) 1/2 cup
Onion , chopped 1/4 medium
Ginger, chopped 1 inch piece
Garlic, chopped 2 cloves
Green chillies, chopped 2
Turmeric powder 1/2 teaspoon
Salt to taste
Butter 1 teaspoon
Cumin seeds 1/2 teaspoon
Lemon juice 1 tablespoon
Fresh coriander leaves, chopped 2 tablespoons


Mix together moong dal, chopped onion, ginger, garlic, green chillies, turmeric powder and salt.
Add five cups of water and bring it to a boil.
Simmer for fifteen minutes.
Remove scum from the top from time to time.
Cook until dal is very soft.
Pass a through a soup strainer.
Set aside. Heat butter in a pan.
Add cumin seeds.
Sauté on low heat so that the butter is not burnt but at the same time full flavour and aroma of cumin seeds comes out.
Add pureed dal, add water to correct consistency, if required.
Bring it to a boil.
Add lemon juice.
Serve piping hot garnished with finely chopped coriander leaves

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