- Servings: 6
- Preparation time: 10 minutes.
- Frying time: 8-10 minutes.
- Cooking time: 5 minutes.
- Blending time: 2 minutes
- Seasoning time: 2 minutes
- Total time: 30 minutes.
“Carrot (Gajar) Tomato (Tamatar) and Mung (Green bean) Dal Soup” is a wholesome and perfect combination of flavour and nutrition. The sweetness of carrots, the tanginess of tomatoes, and the richness of mung dal come together in this comforting soup.
Host your kitty party or get together; it is best option when you plan special meal; soup is unquestionable for every event or party. Add this stunning orange colour soup in the menu. Your event turns more attractive with this creamy, luscious and comforting soup.
You can prepare this for your children and serve with hotdog- bread or bun- bread as breakfast or light meal; simple and nutritious…
Seasoned with mild spices and aromatic herbs, this dish is not only light but also packed with protein, vitamins, and antioxidants. Ideal as a starter or a light meal, it is especially soothing during chilly days or when you’re craving something warm and healthy.
Serve it with bread or enjoy it on its own for a hearty, satisfying experience.
Ingredients:
- Carrot: 100 gm.
- Tomato: 300 gm.
- Split Mung dal: 50 gm.
- Onion: 1 no. (Small size)
- Garlic shoot: 2-3 no. (if available)
- Ginger: 2” piece
- Garlic: 2-3 flakes
- Bay leaf: 1 no.
- Clove: 2 no.
- Water: 4 cups
- Salt: ½ teaspoon
- Black rock salt (Kala namak): ½ teaspoon
- Black pepper powder: ½ teaspoon
- Butter: 2 tablespoon (as per taste)
- Ghee: 1 teaspoon
- Cumin: 1 teaspoon
Preparation:
- Roughly chop carrot and tomatoes keep aside.
- Peel off and slice onion, garlic shoot, garlic and ginger. Keep aside.
Method:
- Take a pressure cooker; put butter, clove and bay leaf, sputter for few seconds. Add ginger, garlic, garlic shoot and onion, stir fry for couple of minutes on medium flame; add carrot continue to fry for couple of minutes. Add tomato, split Mung dal and salt; continue to fry until tomatoes get messy appearance, add water.
- Place cooker on maximum heat, bring it to full cooking pressure; put off the flame, let it cool, remove bay leaf and make puree in a blender, pass this through soup sieve. Discard the residue. Add desire quantity of water if needed. Reheat soup; add kala namak and fresh ground black pepper.
Seasoning:
- Take a small fry pan; add cumin, sputter for few seconds, pour onto soup; now it is ready to be served. Serve hot, You can add extra butter too.
Carrot (Gajar) Tomato (Tamatar) and Mung (Green bean) Dal Soup by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.