Ingredients
- ½ cup yellow moong dal (split skin-less green gram)
- 1 small onion, sliced
- 1 medium-sized carrot, diced
- ½ tbsp chopped ginger
- 1 green chilli, chopped
- ½ tsp turmeric powder (haldi)
- 1-1½ tsp unrefined salt, or to taste
- 1 tsp cumin seeds
- 1 tbsp chopped garlic
- 1 tbsp lemon juice
- 2 tbsp chopped fresh coriander leaves, for the garnish
Photo by Vinita Punjabi
Soak the lentils for 2-3 hours. Drain, rinse and place in a pot with 2 cups water, ginger, green chilli, turmeric and salt. Cook until the dal is almost soft. Add in the onions and carrots and an additional 1 cup of water. Cook until the carrots are soft (you may also steam them separately and add once the dal is cooked too). Cool down slightly and blend in a blender (or use an immersion blender) until smooth in consistency. Heat a pan and temper cumin seeds until fragrant. Add garlic and roast until lightly browned. Add to the soup. Adjust consistency if needed. Bring to a boil. Add lemon juice and garnish with coriander leaves. Serve hot.
Serves 2-3
