Recipes For Carrot And Moong Dal Soup

Carrot And Moong Dal Soup :

A delightful blend of split green gram lentils with the antioxidant-rich carrots─ this one is easy on your palate and great for your body! Onions are roasted in negligible amount of oil along with garlic. The skimmed milk used in the soup, provides protein, transforming this soup into a wholesome and nourishing meal.
Ingredients:

1. Carrots – ¼ cup, finely chopped
2. Split green gram lentils or moong dal – 1/8 cup, washed, well-drained
3. Black pepper powder – 1 tsp, freshly ground, or to taste
4. Garlic – 6 cloves, peeled, finely chopped
5. Onions – 1/8 cups, finely sliced
6. Tomatoes – 1, small, finely chopped
7. Skim milk – 1/8 cup
8. Salt – to taste
9. Cumin seeds – ½ tsp
10. Cloves – 2
11. Oil – 1 ½ tsp

Directions:

1. Place a non-stick pan on medium heat.
2. Heat 1 tsp oil.
3. Add onions and garlic and sauté on medium flame until the raw smell disappears and onions and garlic turn brown.
4. Add carrots and cook for a minute.
5. Mix in tomatoes and cook for 2 more minutes.
6. Roast washed moong dal in a different pan until a nice aroma comes.
7. Add moong dal, the veggie mixture, and about 1.5 cups of water to a large bowl.
8. Pressure cook for 3 whistles on high flame, lower the flame and cook for an additional 3 minutes.
9. Take out after the pressure and allow it to cool.
10. Add to a blender and blend to a smooth mixture.
11. Pour the mixture into a non-stick pan, mix in milk, ¼ cup water, salt, and black pepper powder and boil for a minute.
12. In a small pan, add the rest of the oil.
13. Add cumin seeds and cloves and allow it to splutter.
14. Pour over the soup and serve immediately.