Mung Dal Soup

My husband loves everything Mung. Recently he read that mung daal is very good for health in some ayurvedic articles and has been insisting that I make him this soup. Finally I gave in and made this today. I was very sceptical about it and added some of my variations to the instructions he gave. But the final version was very good - and he is hooked. Now its going to be another staple in our meals during winter time.

Ingredients

1 cup yellow mung dal
3 cups vegetable broth or 3 cups water
2 large vine ripe tomatoes
1 sprig of cilantro
2 green chillies (optional)
1/4 inch ginger - grated
1/2 teaspoon ghee
1 teaspoon lemon juice
1/4 tea spoon of fried Jeera powder
Salt to taste
Fresh crushed black pepper to taste (optional)


Directions:

Cook mung dal, tomatoes, grated ginger, green chillies, cilantro and salt with vegetable stock or water in a pressure cooker at high pressure for 10 min.
Let the pressure cooker cool down by itself and the cooker opens by itself.
In a small pan, heat ghee. Add Jeera powder and slowly add the cooked dal mixture.
Mash the whole cooked mixture with a heavy spoon and adjust the thickness with water or vegetable stock until you have a thick soup.
Stir in the lemon juice.
Garnish with fresh crushed black pepper (optional).

Serve fresh and enjoy the hot piping soup.

I am posting this for the winter treat food blog event posted by Trupti.