A soothing and healing soup, which is wonderful to have when you are sapped by cold, cough and maybe fever too! This old-fashioned Moong Soup is sure to bring back memories of momma’s loving care. Mildly flavoured with a tempering of cumin and curry leaves, this pleasant soup is made diabetic friendly by using just two teaspoons of oil. This protein-rich soup is nice to have for everybody, even when you are feeling fit and fine.
Add your private note Soaking time: 8 hours
Preparation Time:
Cooking Time:
Makes 4 servings
Ingredients
1/2 cup moong (whole green gram) , soaked for 8 hours and drained
1 tsp oil
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1/2 tsp chopped green chillies
4 to 5 curry leaves (kadi patta)
2 tsp lemon juice
salt to taste
For The Garnish
a sprig of coriander (dhania)
Method
- Combine the moong and 3 cups of water in a pressure cooker and pressure cook for 3 whistles. Allow the steam to escape before opening the lid.
- Blend the moong using a hand blender till smooth. Keep aside.
- Heat the oil in a deep non-stick kadhai, add the cumin seeds and sauté on a medium flame for a few seconds.
- When the seeds crackle, add the asafoetida, green chillies and curry leaves and sauté on a medium flame for a few more seconds.
- Add the blended moong, lemon juice, salt and 1 cup of water, mix well and cook on a medium fame for 4 to 5 minutes, while stirring occasionally.
- Serve hot garnished with a sprig of coriander.