Moong Dhal-1/2 cup
Rice Bran Oil-2 tbs
Turmeric Powder-1/2 tsp
Pudina Powder-1/2 tsp
Black Pepper Powder-1/2 tsp
Cumin Powder-1/2 tsp
Honey 2 tbs
1. Wash the moong dhal.
2. Add it to pressure cooker along with 2 cups of water.
3. When the first whistle blows, simmer and cook for 5 minutes.
4. Let the pressure come down.
5. Mean while heat oil and add chopped garlic, green chillies and onions.
6. Saute until golden.
7. Add turmeric powder and saute for a minute.
8. Now add this to cooked moong dhal and blend the mixture with a hand blender until smooth.
9. Add enough water to adjust the consistency of the soup.
10. Add salt, pepper powder, cumin powder and pudina powder.
11. Bring it to boil.
12. Simmer and let the soup boil for 5 minutes for all the flavours to seep in.
13. Pour soup into bowls, add croutons and serve immediately.
For the second day of Blogging Marathon #26 week 1, the ingredient I have to use in either soup or salad is lentil. I have never tried to make a lentil based soup so far. So when I browsed the web, I came up with many soup recipes using moong dhal. One is this Dhal Sorba, the Indian version of soup. It is mild in flavour and when paired with croutons it made a filling breakfast. My daughter never relishes soup as it is. She has it with an unusual combination such as idli or dosa. Today when I served her morning dosa with dhal sorba, she gave me a look by which I understood that she doesn’t want to try it. Then I had to give some advice on tasting the dish before rejecting it. She was such a nice girl and she readily agreed to taste it. And she liked it along with the dosa. If you are preparing this adjust water according to the consistency you like. If you need creamier soup then add less water and if you like thinner soups, then add more. I used home made bread croutons and it added a nice crunch to the soup. Add the croutons just before serving otherwise you will end up with soggy and soft croutons.
The Other Soup Recipes at Gayathri’s Cook Spot