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Wednesday, July 13, 2011

Moong Masoor Dal / Healthy Lentil Soup

This is the lightest daal. Split skinless yellow and red pulses tempered with a little onion tomato gravy makes it very delicious and tasty. Its very nutritious and light and is very soothing especially when you had heavy food. Here I am sharing recipe with pictures..


Split Skinless Yellow Pulses / Dhuli Moong Dal - 1/2 cup
Split Skinless Red Pulses / dhuli Masoor Dal - 1/2 cup
Turmeric Powder - 1/2 tbs
Salt to taste
Red Gravy - 2 tbs
Green chilly - 1 chopped
Garlic - 2-3 cloves chopped
Cumin seeds - 1/2 tbs
Coriander leaves - 2 tbs chopped
Desi ghee - 1 tbs ( For tempering)


Mix both the pulses and boil in 4 cups of water adding turmeric powder and salt. Boil in a pressure cooker till 2 whistles only. it boils very fast.

In a pan, heat desi ghee, add cumin seeds, chopped green chiilies and garlic. As it turns light brownish add 2 tbs of red gravy and saute for a minute.

Add this tadka to boiled dal. Mix.

If you think dal is thick for you then add some water and give a boil. else garnish with chopped coriander leaves.

Serve with rice or simple chapatis and enjoy the simple taste of pulses.
Hope you liked it...

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