Sunday, January 4, 2009
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.
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)
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.