Friday, 17 April 2009

Mung Dal Soup

Mung dal: 1 cup
Water: 2 cups
Salt to taste
Cumin seeds: 1 tbs
Grated ginger (optional): 1tbs
Asafoetida (optional)
Lime juice (optional)
Freshly crushed black pepper powder (optional)

Clean wash mung dal. Take large pot. Mix dal and water together.

Boil it on medium heat for 15-20 minutes with lid on. Stir occasionally. Add more water if required but do not add too much water otherwise soup will be too watery. Boil it till dal is very soft and starts dissolving in water but not completely. Whole mixture will start looking like thick soup. Once the dal is totally cooked add grated ginger if you like ginger taste. Add salt to taste and mix well. If the soup is made for kids or old people who can not bite dal you can crush the complete soup to give smooth texture.

In small round shaped vessel heat 1tab of ghee once fumes starts coming out of ghee add cumin seeds. Add asafoetida once seeds starts crackling. Add ghee to soup and mix well.

Garnish with lime juice and freshly crushed pepper or chopped coriander. Serve hot.

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