Moong Dal Soup
Ingredients
¼ cup
Yellow moong dal
(washed)
⅓ cup
Tomatoes
(chopped)
3 cups
Water
1 Tbsp
Oil
¼ cup
Tomatoes
(finely chopped)
¼ cup
Broccoli
(finely chopped)
¼ cup
Cauliflower
(finely chopped)
¼ cup
Carrots
(grated)
2 Tbsps
Spinach
(chopped)
¼ cup
Onion
(finely chopped)
2 tsps
Ketchup
¾ tsp
Ginger
(crushed)
½ tsp
Garlic
(crushed)
¼ tsp
Red pepper flakes
⅛ tsp
Ground cloves
¼ tsp
Red chili powder
(to taste)
1 tsp
Ground coriander/cumin mix
Salt
(to taste)
Ground black pepper
(to taste)
Instructions
1
Pressure cook dal and ⅓ C tomatoes with water, for 3 whistles (7 minutes in IP), cool before opening.
2
Whisk to liquidate (not smooth).
3
In a large saucepan, heat oil, on medium heat, sauté the vegetables for a minute, add moong dal soup, ketchup and seasonings, stir.
4
Bring to a boil, lower heat, simmer until vegetables are soft.
5
Add water if the soup is too thick when simmering.