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    Carrot Moong Dal Soup

    Uploaded by

    R D Civil Solutions
    This recipe is for a carrot moong dal soup adapted from Yamuna Devi's vegetable cookbook. The soup uses whole moong dal, carrots, ginger, cardamom, and Indian spices. It is a hearty winter soup that serves 4 people. To make it, the dal and carrots are simmered for 30-40 minutes until soft. Additional spices are dry roasted and added. A tarka is prepared by frying ghee with asafetida, chili, curry leaves and turmeric, then poured into the soup. The soup is served drizzled with ghee.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Carrot Moong Dal Soup

    Uploaded by

    R D Civil Solutions
    31 views2 pages
    This recipe is for a carrot moong dal soup adapted from Yamuna Devi's vegetable cookbook. The soup uses whole moong dal, carrots, ginger, cardamom, and Indian spices. It is a hearty winter soup that serves 4 people. To make it, the dal and carrots are simmered for 30-40 minutes until soft. Additional spices are dry roasted and added. A tarka is prepared by frying ghee with asafetida, chili, curry leaves and turmeric, then poured into the soup. The soup is served drizzled with ghee.

    Original Description:

    CARROT MOONG DAL SOUP

    Original Title

    CARROT MOONG DAL SOUP

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    This recipe is for a carrot moong dal soup adapted from Yamuna Devi's vegetable cookbook. The soup uses whole moong dal, carrots, ginger, cardamom, and Indian spices. It is a hearty winter soup that serves 4 people. To make it, the dal and carrots are simmered for 30-40 minutes until soft. Additional spices are dry roasted and added. A tarka is prepared by frying ghee with asafetida, chili, curry leaves and turmeric, then poured into the soup. The soup is served drizzled with ghee.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    31 views2 pages

    Carrot Moong Dal Soup

    Uploaded by

    R D Civil Solutions
    This recipe is for a carrot moong dal soup adapted from Yamuna Devi's vegetable cookbook. The soup uses whole moong dal, carrots, ginger, cardamom, and Indian spices. It is a hearty winter soup that serves 4 people. To make it, the dal and carrots are simmered for 30-40 minutes until soft. Additional spices are dry roasted and added. A tarka is prepared by frying ghee with asafetida, chili, curry leaves and turmeric, then poured into the soup. The soup is served drizzled with ghee.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    CARROT MOONG DAL SOUP

    T h e ori g i na l r eci pe i s fr om Ya mu na Devi ’ s , Th e Veg eta b l e T ab l e.   It is a li ttl e wor n a nd


    s pl otc h ed on mos t pag es f r om over - enth u s ia s ti c us e.   A g r ea t b ook to s ta r t wi th wh en
    wa nti ng to c ook g ood , wh ol es ome Ind ia n mea l s wi th ou t th e a dd i ti on of oni on or ga rl i c .
    T h er e is a ls o a s ens e of d evoti ona l c ook i ng i n al l th e r ec i pes whi c h I r ea ll y l ik e.

    T hi s i s my ver si on of h er s ou p wi th a f ew ch a ng es .   T h e ori g i na l r eci pe u s es s pli t


    moong   d al ( yel l ow) wh i c h r es u l ts i n a l ig h ter s ou p. I pa r ti cu l ar l y pr ef er u si ng th e wh ol e
    moong for a h ear ti er Wi nter s ou p.

    S e rv e s 4

    P r epar a ti on – 45 mi ns

    i ng r ed i ent s  

    1 cu p who l e mo o ng d al

    8 cu ps wate r

    4 med iu m c ar r o ts , pee le d and ro u g hl y c ho ppe d

    3 who le c ar d amo m pod s ( pee le d and se ed s c ru she d )

    1 - inc h pie c e fr e s h g ing e r , fine l y c ho ppe d

    1 ts p cu min se e ds

    1 ts p who le c or iand e r se ed s

    1 s mal l pl u m to mato , fine l y c ho ppe d

    ¼ cu p  c o ria n d er l ea ves, fin el y ch o p p ed

    2 Tb sp l emo n j u ic e,  o r mo re to ta ste

    1 ts p fine ro c k s al t

    1 ts p fre s hl y gr o u nd pe ppe r

    v og g a ra ne

    1 – 2 T bs p   g hee

    ⅛  tsp asa fo eti d a p o wd er

    1 dr ie d c hil l i, to r n in hal f

    6 fr es h cu r r y le av e s

    ⅛   ts p tu r me r ic po wd er

    pr epa r a t i on

    1.     In a med iu m po t, was h the d al u ntil it r u ns cl e ar , d r ain, r e fil l with wate r , add the c ar ro ts,
    g ing e r , and c ard amo m po d s and br ing to bo il , the n r ed u ce to a simme r , par tl y c ov er and c oo k
    u ntil the d al is s o ft – 30 – 4 0 minu te s.
    2.     In a s mal l pan ov er mod e r ate he at, dr y r o ast the cu min and co r iand e r see d s until g ol d e n
    and de e pl y fr ag r ant, al l o w to c oo l , the n pl ace in a mo r tar and pe stl e , and gr ind into a ro ug h
    po wd e r .

    3.     Ad d to the d al with the to mato e s , c or iand e r , le mo n ju ic e , sal t and pe ppe r – tu r n off the
    he at.

    pr epa r e t he v og g ar a ne

    4.     In a s mal l pan ov er med iu m he at, ad d the g hee ,   a sa fo eti da po wder a n d ch i l l i – fry fo r a


    few seco n d s, th en ad d th e   cu rry lea ves an d tu rm eric po wder, fry fo r a few m o re seco n ds,
    rem o ve from h ea t a n d p o u r i n to th e sou p .  

    5 .  Ta ste, ad d i n g mo re sa l t o r l em o n i f n eeded.  I fi n d th e l em o n j u i c e a n d fresh l y gro u n d


    p ep p er b ri n g th i s so u p to g eth er, so y ou m ay wa n t to a dd m o re.  Dri z z l e wi th a sp o o n o f
    m el ted g h ee wh en servi n g .

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