Carrot And Moong Dal Soup Recipe

Cooking Directions

• STEP 1.Wash and soak the moong dal for 30 minutes.
• STEP 2.In a pressure cooker, add the soaked moong dal, chopped carrots, ginger, garlic, and water.
• STEP 3.Pressure cook for 3-4 whistles or until the dal and carrots are cooked.
• STEP 4.Once the pressure is released, blend the mixture into a smooth puree.
• STEP 5.Heat oil in a pan, add cumin seeds, and let them splutter.
• STEP 6.Add the pureed mixture, salt, pepper, and water if required.
• STEP 7.Bring the soup to a boil and simmer for 5-10 minutes.
• STEP 8.Garnish with coriander leaves and serve hot.

Cooking Tips

• You can adjust the consistency of the soup by adding more or less water.
• For a creamier texture, you can add a splash of milk or cream.
• You can also add other vegetables like spinach or peas to enhance the flavor and nutrition.

Storage and Serving

• Carrot and Moong Dal Soup can be stored in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop or in the microwave before serving.
• Serve the soup hot with a side of bread or crackers.